Bloody Mary Steaks

Servings 4 People


  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 3 Roma tomatoes halved, Roma
  • 4 cloves garlic peeled
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 4 7-oz. flank steaks trimmed
  • 2 tablespoons coconut oil


  • In a food processor, combine all ingredients except steaks and coconut oil; pulse until smooth.
  • Place steaks in a large zipper-topped plastic bag and pour marinade over the on top. Seal bag and refrigerate overnight or for at least 5 hours.
  • At time of cooking, melt the coconut oil in a large skillet over medium-high heat. Remove steaks from marinade (discarding marinade) and place in the skillet; sear for 3 to 6 minutes per side or until cooked to your preference.


SERVING SUGGESTION: Faux-Tay-Toes (see Day 3 directions) and a big spinach salad tossed with Leanne’s Basic Vinaigrette. NUTRITION: per serving: 446 Calories; 28g Fat; 40g Protein; 9g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 1161mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. Points: 12
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