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.
chopped briny green olives, plus 2 tablespoons olive brine, divided
red onion, thinly sliced
celery half-moons, plus some leaves if you'd like
cherry tomatoes, halved
Freshly ground black pepper
crumbled blue cheese
In This Recipe
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.