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–+ servings
Bloody Mary Skirt Steak
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Bloody Mary Skirt Steak

Skirt steak marinated in a Bloody Mary marinade, grilled to perfection and served with roasted potatoes tossed with Parmesan and rosemary.
Course: Main Dish
Servings: 4

Ingredients

  • 1 (5.5-oz) can tomato sauce
  • 1 teaspoon horseradish
  • 1 ½ teaspoons Bloody Mary Seasoning
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon black pepper
  • 2 ½ pounds skirt steak
  • 5 cups miniature potatoes
  • 2 tablespoons olive oil, divided
  • salt and pepper
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Combine first 5 ingredients in a ziptop bag. Place steak in bag and refrigerate for 4 to 6 hours.
  • Preheat oven to 400º. Combine miniature potatoes and 1 tablespoon olive oil in a medium bowl. Use your hands to massage the oil all over the potatoes. Season with salt and pepper, place on a baking sheet and bake for 25 minutes. Remove from oven, stir potatoes, drizzle with 1 more tablespoon of oil, and sprinkle with rosemary and Parmesan Cheese. Place back in oven for 10 more minutes.
  • Fire up a gas grill or charcoal grill. When hot, remove shirt steak from marinade and place on grill. Grill 3-4 minutes per side. (Skirt steak is best served medium-rare.) Let rest before slicing against the grain.