Bloody Mary Steak Salad
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 Parade.com/slaw for Food52’s recipe for easy, springy slaw.