Bloody Mary-nated Steaks

The marinade for these T-bones contains V-8 juice, vodka, Worcestershire, Tabasco and bloody Mary seasoning.

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Ingredients:

• 20 ounces V-8 vegetable juice
• 3 ounces Absolut pepper vodka
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Angostura Bloody Mary seasoning
• 1 teaspoon bottled hot pepper sauce
• 2, 12-ounce beef T-bone steaks
• Bloody Mary seasoning salt and pepper blend
• Vegetable oil for brushing grill

Method

Combine marinade ingredients and shake, not stir, to mix. Pour 2 cups of the marinade into a 1-gallon ziptop bag and add steaks. Marinate steaks in refrigerator for 2-4 hours. (While steaks are marinating, pour remaining marinade into a tall glass over ice and stir with a celery stalk. This is for the cook to enjoy. Mix additional marinade, if necessary, for guests.) Prepare a medium hot fire in a charcoal grill with a cover. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper blend. When grill is ready, brush grill rack with vegetable oil. Place steaks on rack, cover grill; cook, turning once, until done to your preference (at least 145 degrees for medium-rare.)

Notes: Bloody Marys--not just for breakfast anymore.

Number of servings: 2

Submitted By: bbqueen_kj
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