Bloody Mary Steak Salad

Wisconsinites with a passion for the Bloody Mary might find something to like about this salad from Ali Slagle and “Food52 Mighty Salads: 60 New Ways to Turn Salad Into Dinner” (Ten Speed Press, 2017, $22.99) by the editors of Food52.

Makes 4 servings

1 1⁄2 pounds skirt or hanger steak

1 tablespoon sherry vinegar

1 tablespoon balsamic vinegar

Juice of 1 lemon

2 tablespoons prepared horseradish

1 tablespoon Worcestershire sauce

1 1⁄2 teaspoons of your favorite hot sauce

2 cups cherry tomatoes, halved

1⁄2 cup thinly sliced red onion 1⁄2 cup sliced celery, cut into thin half-moons, plus some leaves if you’d like

1⁄4 cup chopped briny green olives, plus 2 tablespoons olive brine

2 tablespoons pickled jalapeños

Freshly ground black pepper

1⁄4 cup crumbled blue cheese

1⁄2 cup loosely packed fresh flat-leaf parsley leaves

Heat grill to medium-high and brush your grates clean, or heat a grill pan over high heat on the stove top. Grill the unseasoned steak until browned well on both sides and cooked to your desired doneness, 3 to 4 minutes per side for medium-rare (the internal temperature should reach 130 degrees). Transfer steak to a cutting board and let rest while you prepare the remaining ingredients.

In a large bowl, whisk together both vinegars, the lemon juice, horseradish, Worcestershire and hot sauce. Stir in tomatoes, onion, celery, olives and brine and jalapeños. Grind a good amount of pepper over the top and stir.

Cut meat across the grain into 1⁄2-inch slices and mix into the salad. Marinate at least 30 minutes, or up to 3 days.

Stir in blue cheese, parsley and celery leaves and serve.