The Steak Dinner That Starts with a Bloody Mary
A good Steak Pizzaiola is all about bold, simple flavors: tomatoes, onions, capers, fresh herbs, and perfectly cooked steak.
For this version, we take things one step further by marinating the steak overnight in Bloody Darn Good Original (OG) Bloody Mary Mix. The tomatoes, herbs, spices, and citrus notes in the mix create an incredibly flavorful marinade that does all the heavy lifting.
The result is a steak dinner that's fresh enough for summer, impressive enough for company, and easy enough for a weeknight.
Bloody Darn Good Steak Pizzaiola
Ingredients
For the Steak
1½ to 2 pounds skirt steak or flank steak
2 cups Bloody Darn Good Original (OG) Bloody Mary Mix
Kosher salt
Freshly ground black pepper
For the Pizzaiola Salad
1 cup cherry tomatoes, diced
1 small white onion, finely diced
2 tablespoons capers
1 teaspoon caper brine
½ cup chopped fresh herbs (parsley, dill, and basil)
3 tablespoons Red Wine Vinaigrette
For the Red Wine Vinaigrette
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
Minced fresh parsley or chives
½ cup olive oil
Instructions
Marinate the Steak
Place the skirt steak or flank steak in a shallow dish or zip-top bag. Pour the Bloody Darn Good OG over the steak and refrigerate overnight.
Make the Vinaigrette
Whisk together the Dijon mustard, red wine vinegar, sugar, salt, pepper, herbs, and olive oil until emulsified. Refrigerate until ready to use.
Make the Pizzaiola Salad
Combine the tomatoes, onion, capers, caper brine, herbs, and 3 tablespoons of the vinaigrette in a bowl. Toss well and let sit for about an hour to allow the flavors to come together.
Cook the Steak
Remove the steak from the marinade and pat dry.
Heat a grill or cast-iron skillet over high heat. Cook until your desired doneness is reached, about 3 to 5 minutes per side for skirt steak and 4 to 6 minutes per side for flank steak, depending on thickness.
Transfer to a cutting board and rest for 10 minutes.
Assemble
Slice the steak thinly against the grain and arrange on a serving platter. Spoon the Pizzaiola Salad generously over the top and serve immediately.
Notes
Skirt steak offers a richer, beefier flavor and cooks very quickly.
Flank steak is slightly leaner and slices beautifully for serving a crowd.
The Pizzaiola Salad can be prepared several hours in advance.
Leftovers make an incredible steak sandwich the next day.
The Pizzaiola salad also makes a great addition to a caprese platter, chicken and rice bowls, or served on top of grilled bread. The possibilities are endless!
Serves 4–6.