Skirt Steak with Bloody Mary Tomato Salad

There are all kinds of good things in this salad like grape tomatoes, celery hearts and green olives. The dressing is comprised of horseradish, Worcestershire, hot sauce and celery seeds. The very distinctive ingredients of the all-popular Bloody Mary drink. Another "Bon Appetit" recipe. Intense flavors for a minimal amount of work. Perfect for a week-night meal.


Steak rub:

1 1/2 pounds skirt steak
Kosher salt
4 teaspoons packed brown sugar
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper

Salad and Dressing:

1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, (halved)
1 cup chopped celery hearts, (inner stalks and leaves)
1/2 cup brined green olives
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

To prepare steak:

Mix rub ingredients together. Rub over steak and let them marinate in this rub for 1 to 3 hours, covered in the refrigerator. Remove steak from fridge 1 hour before, to bring to room temperature.

To prepare salad:

Pour 1 tablespoon sherry vinegar over onions in bottom of large bowl and let them sit for 10 minutes, stirring occasionally. This takes the bite off the onion, almost like pickling. Add tomatoes, celery and onions. Whisk remaining 2 tablespoons vinegar, reserved olive brine, horseradish, Worcestershire, pepper sauce and celery seeds in a medium bowl. Slowly drizzle in oil, whisking constantly until combined. Add to tomato salad and toss to coat. Season with salt and pepper to taste. Set aside until needed. Can make up to 4 hours in advance, if covered and refrigerated.

To cook steaks, brush with olive oil and grill 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes before slicing into 1/4 inch slices. Serve salad with steak. Enjoy!