Bloody Mary Steak With Roasted Vegetables

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 2 tablespoons worcestershire sauce
• 3 tablespoons lemon juice
• 2 tablespoons horseradish, grated
• 2 shallots, finely diced
• 2 teaspoons pepper
• 2 teaspoons sea salt
• 2 teaspoons celery salt
• 1 teaspoon tabasco sauce
• 2 tablespoons vodka
• 1 (2 1/4 lb) rib eye steaks, on the bone
• 1 1/4 cups tomato juice
• 2 teaspoons tomato paste
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 tomatoes, deseeded and diced
• 1 tablespoon chives, finely chopped
• 2 tablespoons olive oil
• 2 small carrots, halved
• 4 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 red chile, seeded and finely chopped
• 1 teaspoon thyme leaves
• 3 small parsnips, halved
• 12 large shallots, peeled and diced
• 1 small butternut squash, peeled, seeded and cut into quarters
• salt and pepper

Recipe

• 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.