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#foodbeast Brand Cravings Features FOODBEAST Products Recipes SPONSORED Video

Bloody Mary Steak Is The Ultimate Brunch Fusion Recipe

When it comes to hot sauce, it’s hard to beat the smoky, well-rounded flavors of Tabañero. However, it turns out when you mix their hot sauce with Bloody Mary mix, things get even more magical. If you’re a fan of steak, or an avid Bloody Mary drinker, this Bloody Mary steak is the Tabasutra recipe for you.

Created by the minds of two FOODBEAST chefs, the Tabasutra dry-rubbed Bloody Mary steak might be the first of it’s kind. With this in mind, it was easy to assign a simple, yet effective Tabasutra position for this recipe. Behold, The Safe Word.

This Tabasutra recipe starts off with a boneless ribeye steak marinated in a cup of Tabañero Bloody Mary mix, and splashed with Tabañero Hot Sauce, giving it the perfect texture for a smoky, spicy, and flavorful trip to red meat heaven.

What’s also deliciously impressive about this Tabasutra recipe is the sides of homemade horseradish mashed potatoes, and a cool, crispy cherry tomato celery salad made from scratch.  

bloody mary steak

For all you Bloody Mary-lovers out there, now is finally your chance to have your cake and eat it too. Nice job, FOODBEAST fam.

Check out the recipe below to get down on some Bloody Mary steak at home!

Ingredients:

For the steak

1 c Tabañero Bloody Mary mix

2 boneless ribeye steaks, about 1.5 inches thick

For the horseradish mashed potatoes

5 Yukon gold potatoes

1/2 c atomic horseradish

1 lb unsalted butter

1/4 c sour cream

5 garlic cloves

For the cherry tomato celery salad

1 lb cherry tomatoes

6 celery stalks

1/4 c chopped Italian flat leaf parsley

1 c celery leaves

For the Worcestershire dressing

1/4 c Worcestershire sauce

1/2 c apple cider vinegar

2 c olive oil

Salt and pepper, to taste

Step 1

Place steak in large mixing bowl and add 1 cup Tabañero Bloody Mary mix. Thoroughly rub mix all over. Cover steaks and allow to marinade for 30 minutes to one hour.

Step 2

While the steaks are marinating, start horseradish mashed potatoes. Peel and quarter Yukon gold potatoes. Rinse potatoes with cold water until water is clear. Fully cover potatoes with cold water and bring to a simmer and cook for 40 minutes, or until potatoes are tender when poked with a fork. Strain off water and add 1 lb of cubed, unsalted butter.

Step 3

Place lid on top of potatoes until butter is melted. Uncover and proceed to mash. Add Atomic horseradish and salt and pepper to taste. Reserve sour cream for plating.

Step 4

To start preparing the cherry tomato celery salad, cut tomatoes in half and cut celery into six inch-long pieces. Next, with a potato peeler, peel the celery stalks into ribbons. Pick celery leaves from center of stalk and leave whole. For parsley, pick leaves and rough chop. To assemble, place all items in mixing bowl and toss with dressing.

Step 5

To make the Worcestershire dressing, pour Worcestershire sauce and apple cider into blender. Start blending, and slowly add olive oil and lemon, and season to taste.

Step 6

Coat a heated pan with olive oil and cook steaks, flipping frequently for about 10 minutes, or until they reach your desired temperature. When done, place steaks and a mound of mashed potatoes on a plate. Top potatoes with sour cream, and then place tossed salad on top of steak.

Photos by Peter Pham


Created in partnership with Tabañero

Categories
Brand

10 Fancy Steak Rubs and Marinades That Go Beyond Salt and Pepper

Summer may be over, but that doesn’t mean steak season has to be. As we trade our grills in for stove tops, we also re-open ourselves to a whole world of opportunity, courtesy of our fridges and kitchen cabinets. From herbs to citrus fruits to spices, there are countless ingredients we can toss into tasty steak rubs and marinades that go beyond plain salt and pepper (not that good ol’ New York style isn’t delicious as well).

Once again, we’ve asked our friend Chef Frank Deloach to help us think of 10 exceptional ways to season steak to add flavor without adding fat. Directions? Combine ingredients, rub all over your gorgeously marbled beef slabs (think Ribeye, Strip and Sirloin) and pop it in the fridge (two hours max) to soak up all those beautiful flavors. Cook in cast-iron skillet to desired doneness. Easy peasy. Tip: For the juiciest steak possible, salt your beef after you’ve cooked it.

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Tex Mex

TEXMEX-SEA

Steak-Seasoning-Rub

TEX-FINAL

  •  1 cup ancho chile powder
  • 1/3 cup smoked paprika
  • 3 tablespoon dried oregano
  • 3 tablespoon dried mustard
  • 3 tablespoon dried coriander
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • zest of 2 limes

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Kalbi

KALBI-SEAS

kalbi-mar

kalbi-final

  • ¼ cup soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons sesame oil
  • ½ onion
  • 1 tablespoon garlic
  • 1 green onion
  • ¼ tablespoon black pepper
  • 1 tablespoon sesame seeds (optional)

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Spanish

SPANISH-SEAS

spanish-mar

spanish-final

  • 2 tablespoons sea salt
  • 1 tablespoon smoked paprika
  • 2 oranges, zested and juiced
  • 2 tablespoons chopped flat leaf parsley

 

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Kung Pao

KUNG-PAO-SEAS

kung-pao-mar

kung-pao-final

  • 2 tablespoons Hoisin
  • 1.5 tablespoons sriracha
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic
  • 1 bunch scallions, minced
  • 1 ounce white vinegar

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Brazil

BRAZIL-SEAS

brazil-mar

brazil-final

  • 6 cloves garlic
  • 1 serrano chile, crushed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sea salt
  • 1 teaspoon white pepper

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Montreal

MONTREAL-SEAS

Monteral-mar

montreal-final

  • 2 tablespoons paprika
  • 2 tablespoons crushed black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon crushed coriander
  • 1 tablespoon dill
  • 1 tablespoon crushed red pepper flakes

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North Africa

AFRICA-SEAS

africa-mar

african-final

  • 2 tablespoons dark chili powder
  • 1 tablespoon harrissa paste
  • 1 orange, zested and juiced
  • 2 tablespoon salt
  • 1 teaspoon olive oil

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English Pub

ENGLISH-PUB-SEAS

engl-MAR

eng-final

  • 1 packet of beef base (soup bouillon)
  • 2 ounces olive oil
  • 1.2 teaspoon sea salt
  • 1 clove garlic, minced
  • 1 shallot, minced

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Carne Asada

CARNE-SEAS

carne-asada-mar

carne-asada-final

  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1 tablespoon dried ancho pepper, ground
  • 2 teaspoons dried Mexican oregano
  • 2 cloves garlic
  • 1 lime, juiced
  • 1/4 cup cilantro
  • 4 tablespoons dark Mexican beer (optional)

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Malaysian

MALAY-SEAS

malay-mar

malay-final

  • 1 tablespoon shrimp paste
  • 1 inch ginger, grated
  • 1/2 inch turmeric, fresh, grated
  • 2 limes, zested and juiced
  • 1/2 tablespoon coconut sugar
  • 1 stalk lemon grass, minced
  • 2 cloves garlic, crushed
  • 1 dried red chili

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 Recipes created in partnership with “Beef. It’s What’s For Dinner.” Funded by the Beef Checkoff.

Categories
Health

Science Says Marinating Meat with Beer Can Reduce Your Cancer Risk

marinated-steak-cancer

There’s nothing better than a cold one and some hot steaks on the grill. What’s not so fun is having Debbie downer tell you about all the carcinogens you’re inserting into your food along with the smoky, meaty flavor. Now you have a shot back. Turns out that pouring beer on your meat before grilling it makes it less likely to form carcinogens in the first place.

According to the American Chemical Society’s Journal of Agricultural and Food Chemistry, marinating with beer reduces PAHs or polycyclic aromatic hydrocarbons — the carcinogens that form on meat cooked on a grill or BBQ. Limiting exposure to PAHs is recommended as they’ve been linked to cancer in other animals.

Researchers conducted what could go down in history as the tastiest experiment ever.  In the name of science, they marinated several pork loin steaks in different beers, while maintaining a control with no beer. They found that dark beers reduced net PAHs by 53 percent, compared to a control with no beer.They also compared results from a non-alcoholic pilsner, which reduced only 25 percent, and an alcoholic pilsner which performed the worst, reducing only 13 percent.

Time to break out some Guiness and steaks. Ain’t nothing wrong with that.

H/T PS Mag + Picthx freecandy13