Bloody Mary Steak With Roasted Vegetables Recipe

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Bloody Mary Steak With Roasted Vegetables
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Ingredients
26
Count
Nutrition
1249
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. First prepare the marinated steak.
  2. Put the Worcestershire sauce, lemon juice, horseradish, shallot, freshly ground pepper, salt flakes, celery salt, Tabasco and vodka in a bowl and stir to combine.
  3. Pour 3 tablespoons of the Bloody Mary mix over the steak and marinate for at least four hours, or ideally overnight, in the refrigerator, turning from time to time.
  4. To roast the vegetables, preheat the oven to 375°F
  5. Place the carrots in a pan of boiling water and blanch for 2-3 minutes, drain and refresh under cold running water to retain their colour.
  6. Place the olive oil in a roasting tin and add the garlic, chilli and thyme.
  7. Add the carrots, parsnips, shallots and butternut squash and toss well to combine.
  8. Season generously with salt and freshly ground pepper and roast in the oven for 40-45 minutes or until the vegetables are completely tender and lightly caramelised, tossing from time to time to ensure they cook evenly.
  9. Keep warm until serving.
  10. To cook the sauce, combine the remaining Bloody Mary mix with the tomato juice and tomato paste and pour it into a saucepan over a low heat.
  11. Simmer gently for 10 minutes. Whisk together the cornstarch and water and stir the cron starch paste into the simmering sauce.
  12. Cook for 2 minutes to thicken, then fold in the tomatoes and chives.
  13. Keep the sauce warm.
  14. Preheat the oven to 425F and heat an oven-proof griddle or frying pan on the stovetop.
  15. Remove the steak from the marinade and pat dry.
  16. Brush the steak with the olive oil and sear it in the hot griddle pan or frying pan until brown on both sides.
  17. Transfer the steak to the oven and cook in the oven for 15 minutes for medium-rare, or to your liking.
  18. Remove the steak from the oven and allow to rest in a warm place.
  19. Place the steak on a carving board, cut it away from the bone and slice the meat into 1in thick strips.
  20. Place on warm plates and spoon the sauce around the meat slices.
  21. Serve with the roasted vegetables.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1248.52 Kcal (5227 kJ)
Calories from fat 539.43 Kcal
% Daily Value*
Total Fat 59.94g 92%
Cholesterol 105.82mg 35%
Sodium 1919.2mg 80%
Potassium 3466.64mg 74%
Total Carbs 139.38g 46%
Sugars 65.41g 262%
Dietary Fiber 23.84g 95%
Protein 50.46g 101%
Vitamin C 106.2mg 177%
Vitamin A 0.8mg 27%
Iron 11.2mg 62%
Calcium 348.8mg 35%
Amount Per 100 g
Calories 107.13 Kcal (449 kJ)
Calories from fat 46.28 Kcal
% Daily Value*
Total Fat 5.14g 92%
Cholesterol 9.08mg 35%
Sodium 164.67mg 80%
Potassium 297.45mg 74%
Total Carbs 11.96g 46%
Sugars 5.61g 262%
Dietary Fiber 2.05g 95%
Protein 4.33g 101%
Vitamin C 9.1mg 177%
Vitamin A 0.1mg 27%
Iron 1mg 62%
Calcium 29.9mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.2
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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