-
1
For the butter: Combine the butter, parsley, lemon zest, horseradish, tomato paste, celery salt, Worcestershire sauce and lemon juice in a bowl and stir to blend.
-
2
Season with salt and pepper.
-
3
Transfer the parsley butter to the bottom of a large zip-top bag.
-
4
Push all of the butter to the bottom, roll into a log and freeze until ready to serve.
-
5
For the bloody mary shots: Combine the tomato puree, vodka, horseradish, Worcestershire sauce, hot sauce, lemon juice, a pinch of salt and some pepper in a large bowl and chill in the fridge until ready to serve.
-
6
For the steaks: Heat a large skillet over high heat.
-
7
Rub the steaks with olive oil, sprinkle with salt and pepper and place in the hot skillet.
-
8
Cook in batches if needed, do not crowd the pan.
-
9
Cook the steaks for 2 to 3 minutes on each side.
-
10
Make sure to get the edges cooked.
-
11
Remove the steaks from the heat and let rest before serving.
-
12
For the salad: Combine the parsley leaves, celery leaves, olive oil and lemon juice and toss well to combine.
-
13
Season with salt and pepper.
-
14
To serve: Transfer the steaks to plates and divide the salad among the plates.
-
15
Remove the butter from the freezer and slice off the plastic bag.
-
16
Cut slices of butter from the log and place 1 to 2 slices on top of the warm steaks.
-
17
Divide the bloody mary mixture between 6 large shot glasses or small bowls and serve alongside the steak and salad.
-
18
This recipe was created by a contestant during a cooking competition.
-
19
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
