Bloody Mary Steak Salad

Albuquerque Journal - Parade - - Table -

Heat grill to medium-high, or heat a grill pan over high heat on the stove top. Grill 1½ lb skirt or hanger steak 3–4 min­utes per side or un­til de­sired de­gree of done­ness. Trans­fer steak to a cut­ting board and let rest. In a large bowl, whisk to­gether 2 Tbsp pre­pared horseradish,

1 Tbsp Worcestershire sauce, 1 Tbsp sherry vine­gar or red wine vine­gar, 1 Tbsp bal­samic vine­gar, 1½ tsp hot sauce (like

Frank’s Red­Hot) and juice of 1 le­mon. Stir in

2 cups cherry or grape toma­toes, halved;

½ cup thinly sliced red onion; ½ cup thinly sliced cel­ery; ¼ cup chopped briny green olives; 2 Tbsp olive brine; 2 Tbsp pick­led jalapeños and freshly ground black pep­per. Cut meat across the grain into ½-inch slices; stir into mix­ture. Mar­i­nate for at least 30 min­utes and up to 3 days. Stir in ½ cup loosely packed flat-leaf pars­ley leaves and ¼ cup crum­bled blue cheese. Serves 4.

Go to Pa­ for Food52’s recipe for easy, springy slaw.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.