Bloody Mary Steak Salad


To this steak salad, I added all the garnishes I’d want to balance atop my Bloody Mary; you can edit or add as you desire. I wanted these confident ingredients (pickles, olives, horseradish, hot sauce, and others) to punch the steak instead of shimmy around it, so I used a technique I learned from Merav where the skirt steak gets grilled naked and then seasoned after the fact whilst sitting in marinade for half an hour. The result is a salad that isn’t shy by any means—it’s flavorful at room temp but also welcome warmed at brunch with some eggs in a steak and eggs sort of situation. And sure, serve it with a Bloody Mary. The method for seasoning the steak (after grilling) from, with flavor inspiration from Sara Dickerman's recipe at Bon Appétit.

What you will need

1 1/2 pounds skirt steak (or hanger steak)

1 tablespoon Sherry vinegar

1 tablespoon balsamic vinegar

Juice from 1 lemon

2 tablespoons prepared horseradish

1 tablespoon Worcestershire sauce

1 1/2 teaspoons hot sauce

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

1/2 red onion, thinly sliced

1/2 cup celery half-moons, plus some leaves if you'd like

2 tablespoons pickled jalapeños

1 pint cherry tomatoes, halved

Freshly ground black pepper

1/4 cup crumbled blue cheese

1/2 cup parsley leaves


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