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Your favorite brunch cocktail, now in (steak) salad form.
I wouldn’t call it a Genius recipe, and I don’t desire to try it—and I don’t even really want to learn about it on "Diners, Drive-Ins, and Dives"—but sticking a chicken on a Bloody did make me think that a meat dish with traditional Bloody ingredients and garnishes sounded kind of good.
Thank you Sara Dickerman for thinking it, too, and for making a steak salad with Bloody Mary ingredients. I took your inspiration, but whammied the whole thing: Bloody Marys and their garnishes are not tame specimens—or, rather, they shouldn’t be (as we learned during our taste test with Hugh Acheson).
So a salad rendition needs to follow suit: I added all the garnishes I’d want to balance atop my glass; 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.
Serves 4 as a main
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
Photo by Bobbi Lin