Make Ahead

Bloody Mary Steak Salad

August 22, 2015
4 Ratings
Photo by Bobbi Lin
  • Serves 4
Author Notes

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. —Ali Slagle

What You'll 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
  1. In a pan over high heat or on the grill, sear the unseasoned steak until browned well on both sides and cooked to medium-rare or desired temperature, about 3 to 4 minutes on each side. Allow the steak to rest while you prepare the other ingredients.
  2. In a large bowl, combine the vinegars, lemon juice, horseradish, Worcestershire sauce, hot sauce, and olive brine. Then add the red onion, celery, jalapeños, olives, and tomatoes. Grind a good amount of black pepper over top and stir to combine.
  3. Slice the meat into 1/2-inch slices across the grain and add to the salad. Mix again and allow to marinate for at least 30 minutes for the flavors to meld.
  4. When you're ready to eat, add the blue cheese, parsley, and celery leaves if you remembered to hold onto them.

See what other Food52ers are saying.

  • Lune
  • Laura415
  • Sharon
  • Michael John Sherman
    Michael John Sherman
  • ReeceAmy

8 Reviews

Lune June 20, 2016
My 21 yr old daughter saw the picture I posted (made a batch for the week's lunches) and beg to have it... she isn't a blue cheese fan at all but St. Agur change most blue cheese haters into lovers
Laura415 June 11, 2016
This looks like a great recipe once tomato season gets going. It seems like it could be played around with to add other veggies as well. Pickled green beans go in my bloody mary and would go well in this salad.
Sharon June 9, 2016
We had this last night. I added olive oil, cucumbers and a sliced avocado. My husband loved it, he's not a main-dish salad kind of guy. So delicious! And a nice change from a big ol' bowl of lettuce. I'm going to make it with cooked shrimp, too. We have a paleo primary MD and this is a perfect prescription for a healthy dinner. Bien merci!!!
Michael J. June 8, 2016
Topped with a poached egg! Yum!
ReeceAmy April 10, 2016
Ali - you rule!!!! This is so delicious. Love the spices. Good job. I added a few more veggies and served over bed of arugula.
Jessica B. October 18, 2015
I made this and it was delicious!
Ali S. October 18, 2015
Thrilled to hear you liked it!
Kwanza H. September 13, 2015
Sounds yummy