Wednesday, November 6, 2013
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.
1 1/2 pounds skirt steak
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!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
you may also like
There is nothing like the smell of cauliflower caramelizing. The amazing aroma and smokiness flavor just cannot be beat. Before servin...
Last week my mom, sister and I went to the Butterfly Wonderland exhibit in Scottsdale Arizona. We spent most of our time in the conserva...
Mini Crab Cakes Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stic...
Baked halibut with Panko, Lemon and Parsley The weather has been kind of odd this summer. Lots of rain and then warm humid days makes f...
After some time off and a little relaxation the Cottage Cooking Club is working together again for a 6 month revival. For those of you tha...
Salmon Chowder We arrived home, in Phoenix two nights ago. First thing the next morning was our walk and then coffee. After checking my ...