Wasabi Bloody MARRIED Flank Steak

Wasabi Bloody MARRIED Flank Steak is made with seared Seasoned BBQ flank steak garnished with a fresh tomato virgin bloody Mary salsa spiked with a dollop of wasabi, celery salt and a dash of Worcestershire sauce. 

I know what you are probably wondering what is up with the title of this recipe, "Wasabi Bloody MARRIED Flank Steak". Well this week for sure, it is "Married" instead of "Mary" as my husband and I are celebrating many of marital bliss. (For all of you math scholars out there, I am still umm...29ish) What a better way to celebrate than with this delicious and easy to prepare, Wasabi Bloody Married Flank Steak and a little bubbly.

Low Carb and Delish

You are going to just love these wasabi bloody married flank steaks as they are FULL of FLAVOR but LOW on CARBS (carbohydrates).  Wasabi Bloody Married Flank Steaks are a breeze to throw together, happily gluten-free (if you hold the Worcestershire sauce), Paleo-friendly, diabetic friendly, low-fat, so whats not to love...!

Do you crave a good spicy bloody Mary cocktail?

I love the fresh clamato juice (in a bloody Caesar), lemons, celery salt, horseradish, fresh cracked pepper and a good dash of tobacco sauce to spice things up. If there are loads of celery stalks, lemons, olives and shrimps hanging off my drink, even better yet.

Living in Hong Kong has its pluses but one thing you cannot find any where here is just plain old fresh grated horseradish and not that horseradish "cream" sauce. So when you're in Rome... or in Hong Kong, use what you have and that is loads of fresh wasabi.

If you're a Paleo diet extremist, then you cannot use the squeezed bottle kind of wasabi as it usually has some starches or green dye. However, freshly grated wasabi or horseradish is completely acceptable. You will want to adjust the amount of wasabi or swap out for horseradish, whatever suits your fancy. Wasabi/horseradish will clear out your sinuses so go easy on the stuff until you taste it.

Wasabi Bloody MARRIED Flank Steak

This fun recipe is a less than 30 minute wonder recipe and is perfect for grilling season. The longer you marinate the flank steaks the better and overnight in the best but 1 hour in the minimum. You could also use other cuts of steaks and that would be equally delicious. The cost of beef is every expensive here in Hong Kong, so Flank steak is a great alternative. As you know, you only need to sear the flank steaks for a couple of minutes on each side and you can make the Wasabi Bloody Mary Salsa up to 8 hours in advance but only takes about 10 minutes to throw together. I served my Wasabi Bloody Married Flank Steaks with big tossed spinach salad as I am all about getting my iron allotment.

Steaks go so well with the Bloody Married Salsa but you could also use lamb, grilled pork or even a hearty fish. Have fun with the recipe. When I make it next, I plan on adding some grilled shrimp too.

I grilled my flanks steaks with just a little seasoned salt and fresh cracked pepper out on our gas grill but you could also use a grill pan on a burner in your home or pan fry in an iron skillet so the steaks gets deliciously seared.

More Grilling and Chilling Recipes

Grilled Flank Steak with Thai Style Chimichurri

Summer Grilling and Chilling Recipes

Firecracker Grilled Shrimp

How to cook Shishito Peppers on the Grill

Grilled Nectarine with Coconut Cream

Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.

Wasabi Bloody MARRIED Flank Steak

Wasabi Bloody MARRIED Flank Steak is made with seared Seasoned BBQ flank steak garnished with a fresh tomato virgin bloody Mary salsa spiked with a dollop of wasabi, celery salt and a dash of Worcestershire sauce. 

Print Pin Rate

Course: Mains

Cuisine: American

Keyword: Beef, Diabetic Friendly, Low Carb, Summer Time Favorites

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 213kcal

Author: Healthy World Cuisine

Ingredients

Grilled Flank Steaks

• 12 oz flank steak
• 2 tbsp Worcestershire sauce
  
• 1 clove garlic
  crushed and finely chopped (or ½ teaspoon ground garlic)
• 2 tbsp olive oil
  

Bloody Mary Salsa

• 2 cups tomatoes sliced (I used the little Malaysian sweet cherry tomatoes)
  
• 3 stalks celery and leaves chopped ( 2 tops of the leaves reserved for a fun garnish)
• 2 tbsp onion
  peeled and finely minced
• ¼ cup flat parsley
  chopped
• 1 tsp celery salt
  (if you don't have this just add more celery and a little extra salt to taste)
• 2 tbsp lemon juice
  
• 1 tbsp Worcestershire sauce
  
• 1-2 tsp wasabi
  (depending on how hot you like it- can exchange with horseradish)
• salt and pepper to taste (for both the Bloody Mary salsa and also for flank steaks)

US Customary - Metric

Instructions

• Place your flank steaks in a tupperware container and marinate with Worcestershire sauce, garlic and olive oil, pepper for at least an hour or even up to overnight. (Do not place salt in the marinade as this will dry out the steak instead salt and pepper steaks before putting them on the grill)
• Bloody Mary Salsa: Combine tomatoes, celery, onion, flat parsley, celery salt, lemon juice, Worcestershire sauce, wasabi or horseradish, salt and pepper and set aside while you grill the steaks.
• Salt and pepper the flank steaks on both sides and grill on medium high heat for about 3-4 minutes on each side. Your goal is a medium rare steak, pink inside. If you overcook the steak it will end up too tough. Allow your steak to rest covered with aluminum for about 5-7 minutes covered.
• Thinly slice flank steaks across the grain. Place a couple of large dollops of Bloody Mary Salsa on top. Enjoy!

Notes

The longer you marinate the flank steaks the better and overnight in the best but 1 hour in the minimum.

Feel free to substitute grated horseradish for the wasabi sauce.

Nutrition

Serving: 1g | Calories: 213kcal | Carbohydrates: 8g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 782mg | Potassium: 667mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1071IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 2mg

Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!