Posts tagged football
cocktail on a plate | bloody mary steak
Ali Hedin | Bloody Mary Steak

This was one of the first recipes I wrote for Weeknight Society and I don't think it's hard to see why!  I love a good Bloody Mary.  I don't just love them because it's a great cocktail that is delicious but there is always something festive going on when Bloody Mary's are being poured.  They are always being poured at Husky tailgates, on vacation in Palm Springs, and when I invite the other PTA moms over to plan something very important.  

This is the best way to combine all of those delicious, crunchy, pickle-y, spicy flavors in a way that doesn't get frowned upon because of the whole booze situation.  It also doesn't take very long to cook since it's just a flank steak + a pasta salad.  Even better, if the weather has finally warmed up in your area then you can pop this on the barbecue.  


Ali Hedin | Bloody Mary Steak
Ali Hedin | Bloody Mary Steak
Ali Hedin | Bloody Mary Steak


serves 4


In a heavy mixing bowl with a large wooden spoon, crush celery seed with garlic, horseradish, salt and pepper.  When combined into a paste, add lime juice, Worcestershire sauce and tomatoes.  Stir until combined.  Spread generously on the steak.  Let rest at least 10 minutes.  



Cook orzo according to package directions.  When cooked, drain noodles then toss with capers, celery, chives, tomatoes, beans, and olives.  In a small bowl or mason jar combine Worcestershire sauce, olive oil, and reserved olive or caper juice. Pour dressing over salad and toss to combine everything.  



Heat the barbecue grill to hot.  Sear the steak on each side 5-7 minutes.  Check the temperature for doneness.  Cooking time will vary depending on how thick your cut of meat is.  When a meat thermometer reads 140 degrees, remove the meat from the grill.  Let it sit on a cutting board covered with aluminum foil or a large bowl for at least 5 minutes.  Slice against the grain in long thin slices.

2 pounds flank steak

1 tablespoon celery seed

½ teaspoon horseradish

½ teaspoon pepper

2 teaspoons salt

2 cloves garlic, grated

½ lime, juiced

1teaspoon Worcestershire sauce

2 tablespoons crushed tomatoes

1 cup uncooked orzo

2 tablespoons capers

½ cup chopped celery, about 3 large stalks

1 teaspoon chives

2 large tomatoes, about ½ cup chopped

½ cup chopped pickled beans, about 10-12

½ cup chopped green olives + 1 tbs reserved olive juice

2 tablespoons olive oil

Ali Hedin | Bloody Mary Steak


How to pull it off

1.     Prepare the marinade for the steak and slather it on the steak.  Set aside

2.     Cook the orzo & let it cool

3.     Start cooking the steak – pop it on the barbecue or in the oven

4.     Chop the vegetables for the salad

5.     Check steak – pull it off the heat if it’s done.

6.     Toss the salad with dressing

7.     Slice the steak


* If you want to get a head start, marinade the steak up to 24 hours in advance

Ali Hedin | Bloody Mary Steak
Weeknight Dinner | Steak Taco

Steak tacos are one of my favorite ways to serve a crowd!  Especially at a tailgate or a backyard barbecue.  Using a cut like a Certified Angus Flat Iron, Tri Tip Roast, or Flank Steak means you can serve a crowd fairly inexpensively.  

Also, I am currently obsessed with Certified Angus Beef.  It's shocking how much better it is than 'standard' beef.  The meat is tender, juicy, and reliable - even on cuts {like a tri tip roast} that I would usually say are stringy and weird.  And they aren't paying me to say that.  I'm just obsessed.  

A really simple marinade works perfectly for a tailgate too.  I throw everything into a ziploc bag with the meat - slosh it around in the marinade - then take it to the tailgate in the cooler.  Cooking the meat in the parking lot and slicing it to serve at the tailgate makes these tacos the absolute best.  That, and a good beer.

Weeknight Tailgate

Can you believe it's already tailgate season again!?  The Huskies and Cougars both have games next week which means we all have to start planning how we're going to tailgate.  Since the Huskies will be playing in Hawaii to kick off the season, Dawg fans will have to tailgate from afar...  

While I was planning a little tailgate soiree, all I ran into was fall flavors and warm soups and cider. And I just couldn't do it.  It has been amazingly beautiful summer in Seattle and I'm not ready for summer to end - even if it means more football.

So I put together a perfect SUMMER tailgate with all of the fruit that is still ripe and a refreshing cocktail that you may not have tried yet!  Cheers to tailgate season


Also, if you aren't following me on


, I suggest you hightail it over there!  There is going to be a huge HUMONGOUS giveaway this week that you'll want to be watching for!  Especially if you are a Cougar fan.

Get the recipes here

Spicy Summer Salsa


Pineapple Margarita Salsa



Tailgate Essentials

I come from a long line of tailgaters.  We love college football and especially love the gathering before {and after} the game.  What I've learned is that there are a few things everyone seems to forget on the day of the game.  So I've gathered those things and put them in a box that comes to every game so we're never without the things we need the most.

If you tailgate {and you should!} pack yourself a box of the things you find yourself without and you'll be glad you did.

Alexandra HedinfootballComment