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In large plastic bag, combine the Bloody Mary mix, vodka and lime juice. Place steaks in bag; seal and refrigerate 1-2 hours.
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In small bowl, combine the butter and horseradish sauce; set aside.
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Preheat grill until hot.
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Drain steaks and discard liquid. Pat steaks dry. Spray with olive oil and sprinkle generously with seasoned salt. Place steaks on hot grill and grill 4-5 minutes per side or to desired doneness. Transfer steaks to serving plates.
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Top each steak with 1 tablespoon of horseradish mixture.
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Serve immediately.