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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 https://food52.com/recipes/23760-spicy-thai-steak-salad, with flavor inspiration from Sara Dickerman's recipe at Bon Appétit. —Ali Slagle
- 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
- 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.
- 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.
- 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.
- When you're ready to eat, add the blue cheese, parsley, and celery leaves if you remembered to hold onto them.
- This recipe is a Community Pick!