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Bloody mary steak with stilton salad recipe

Bloody mary steak with stilton salad recipe

9 ratings

Give your steak a spicy makeover with a bloody Mary marinade made with tomatoes, Tabasco and Worcestershire sauce. Add a crisp side salad and creamy stilton dressing for a heavenly midweek meal. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook, plus resting
  • 439 calories / serving


  • 2 tbsp tomato juice or passata
  • 1 tbsp vodka (optional)
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco
  • 4 beef rump steaks

For the dressing

  • 75g (3oz) Stilton, crumbled
  • 4 tbsp half fat soured cream

For the salad

  • 6 celery sticks, with leaves, sliced
  • 1 x punnet salad cress, snipped
  • 200g cherry tomatoes, halved
  • 100g radishes, sliced
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    11g 53%
  • Sugars

    4g 4%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 4.1g Protein 60.5g Fibre 1.5g


  1. Mix the tomato juice or passata, vodka (if using), Worcestershire sauce and Tabasco in a jug and season to taste. Place the steaks in a bowl and pour over the marinade. Turn to coat, then set aside.
  2. Put the Stilton into a small bowl and mix with the soured cream. Add about 2 tbsp water to make a dressing. Set aside.
  3. Put a frying pan over a high heat and sear 2 steaks for 1-2 minutes on each side for medium-rare meat, 2-3 minutes each side for medium, or 4-5 minutes each side for well done. Transfer to a warm plate to rest while you cook the remaining steaks. Slice all 4 steaks once rested.
  4. Arrange the celery, cress, tomatoes and radishes on a serving plate. Serve with the steaks and dressing.

Top tip: If you're extra hungry, frozen steak cut oven chips are great with steak. Turn up the heat by sprinkling with crushed chillies or smoked paprika.

See more Steak recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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