I saw this in the Parade section of the Seattle Times this morning. Here is their quote: " The zippy flavors from America's favorite brunch cocktail - the Blood Mary - add zing to their steak salad from Mighty Salads. This clever recipe has you grill the steak first then marinate it so none of the bold flavor is lost - giving you salad with a kick!!"
(serves 4)
1&1/2 lb. skirt or hanger steak
2 T. prepared horseradish
1 T. Worcestershire sauce
1 T. sherry or red wine vinegar
1 T. balsamic vinegar
1&1/2 t. hot sauce (like Frank's or Tabasco*)
Juice of 1 lemon
2 cups cherry or grape tomatoes, haled
1/2 cup thinly sliced red onion
1/2 cup thinly sliced celery
1/4 cup chopped briny green olives
2 T. olive brine
2 T. pickled jalapenos
Freshly ground black pepper
Kosher* salt, to taste
1/2 cup loosely packed flat-leaf parsley leaves
1/4 cup crumbled blue cheese
Heat grill to med,-high, or heat a grill pan over high heat on the stove top. Grill the steak 3-4 min. per side or until desired degree of doneness. Transfer steak to a cutting board and let rest. In a large bowl, whisk together horseradish, Worcestershire, both vinegars, hot sauce, and lemon. Stir in the tomatoes, red onion, celery, green olives, brine, jalapenos, S&P. Cut meat across the grain into 1/2" slices; stir into mixture. Marinate for at least 30 min. and up to 3 days. To serve: Stir in parsley leaves and top with the blue cheese.
"Be slow to judge others but quick to judge yourself."
Love,
Machete Milletti
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