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Your Bloody Mary is Now a Salad (Thank Me Later)

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Your favorite brunch cocktail, now in (steak) salad form.

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Meat and Bloody Marys have met before—with bacon as garnish or meat stick as straw. And then there was the mic-drop moment when a Bloody Mary was garnished with a whole fried chicken

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).

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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.

Bloody Mary Steak Salad

Serves 4 as a main

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


See the full recipe (and save and print it) here.

Photo by Bobbi Lin

Tags: steak salad, bloody mary, salad, meat