Bloody Mary steak with Stilton salad recipe
Give your steak a spicy makeover with a bloody Mary marinade made with tomatoes, Tabasco and Worcestershire sauce. Add a crisp side salad and creamy stilton dressing for a heavenly midweek meal.
See method- Serves 4
- Takes 20 mins plus resting
- 439 calories / serving
Ingredients
- 2 tbsp tomato juice or passata
- 1 tbsp vodka (optional)
- 1 tsp Worcestershire sauce
- 1 tsp Tabasco
- 4 beef rump steaks
For the dressing
- 75g (3oz) Stilton, crumbled
- 4 tbsp half fat soured cream
For the salad
- 6 celery sticks, with leaves, sliced
- 1 x punnet salad cress, snipped
- 200g cherry tomatoes, halved
- 100g radishes, sliced
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Shop ingredientsEach serving contains
- Energy
- 1840kJ 439.0kcal
- Fat
- 20g
- Saturates
- 11g
- Salt
- 1.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.1gProtein 60.5gFibre 1.5g
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Method
- Mix the tomato juice or passata, vodka (if using), Worcestershire sauce and Tabasco in a jug and season to taste. Place the steaks in a bowl and pour over the marinade. Turn to coat, then set aside.
- Put the Stilton into a small bowl and mix with the soured cream. Add about 2 tbsp water to make a dressing. Set aside.
- Put a frying pan over a high heat and sear 2 steaks for 1-2 minutes on each side for medium-rare meat, 2-3 minutes each side for medium, or 4-5 minutes each side for well done. Transfer to a warm plate to rest while you cook the remaining steaks. Slice all 4 steaks once rested.
- Arrange the celery, cress, tomatoes and radishes on a serving plate. Serve with the steaks and dressing.
- Top tip: If you're extra hungry, frozen steak cut oven chips are great with steak. Turn up the heat by sprinkling with crushed chillies or smoked paprika.
- See more Steak recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
