Bloody Mary Steaks And Fresh Corn-On-The-Cob With Tomato-Horseradish Butter

Mmmmmrrrrrroooowwwww! This is one of my favorite meals, especially when fresh corn is being sold for pennies (Okay, maybe quarters...). The steaks are so tender after marinating in the Bloody Mary mix that it will blow your mind. And, the sun-dried tomato & horseradish butter compliments both steaks and corn, perfectly.

In the summer months, we like to have friends over to play yard golf, which we made up about 15 years ago at our former lake house. Being outside while we play enables me to watch the steaks as they cook on the grill and enjoy the company of good friends. However, it's no guarantee that I'm going to play well, but who cares? It's always played in fun and this meal always pleases the whole crowd.

As I recall, I got this recipe from a Food & Wine magazine, about 3 or 4 years ago. You will rave over this wonderful recipe. We've served it numerous times to friends, for dinner parties. Add some Chinese Coleslaw and garlic bread, and you've got a complete meal. When it's only the two of us, we just have the steak and corn, using the leftover butter on salmon fillets or other cuts of steaks, within the week. You might want to give this a whirl.





BLOODY MARY STEAKS AND FRESH CORN ON THE COB W/ TOMATO-HORSERADISH BUTTER:


1 Large bottle of Bloody Mary Mix

1/2 cup Pepper Vodka (or you can just go ahead and add a whole cup. I do!)

2 Tbs. fresh lime juice

2 Tbs. Worcestershire sauce

2 Tbs. freshly grated (or prepared) horseradish

2 tsp. Tabasco sauce

1 tsp. celery salt

1 tsp. freshly ground pepper

6 Filet Mignon's or rib-eye steaks (butcher-cut)

Olive Oil

Salt


Tomato-Horseradish Butter (softened):

1. In a large baggie, combine the Bloody Mary mix, vodka, lime juice, Worcestershire sauce, Tabasco, celery salt and pepper. Add the steaks & turn to coat. Allow meat to marinate at least 3 hours. Remove the steaks from the refrigerator about 30 minutes before grilling.

2. Cook corn to desired doneness by favorite method, drain and place on plates.

3. Fire up the grill. Just before putting the steaks on, lightly brush the grate with olive oil. Drain the steaks then brush with olive oil. Season the steaks generously with salt & pepper and grill over moderately high heat, turning once, about 15 minutes for medium rare.

4. Place a fat slice of Tomato-Horseradish Butter on each steak and each ear of corn, and serve.

TOMATO-HORSERADISH BUTTER:

1 Stick of unsalted butter, softened

2 sun-dried tomato packed in oil, drained & minced

2 garlic cloves, minced

3 tsp. of freshly grated or prepared horseradish

2 tsp. fresh lime juice

1/4 tsp. freshly ground pepper

1/4 tsp. coarse salt

Directions:


Combine all of the ingredients in food processor and pulse until smooth. Scrape the butter onto a 12-inch square of wax paper and roll it into a cylinder, twisting the ends tightly to seal. Refrigerate the flavored butter just until firm, about 30 minutes.

 

Make Ahead

The butter can be refrigerated up to 3 days ahead of time. Allow butter to briefly soften before using.