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I love a good cocktail every now and then. Although, I have to admit that I’ve never tried a Bloody Mary. The savory combination of ingredients just never really appealed to me. I’ve seen these classic cocktails made in a ton of crazy creative ways recently. From stacks of sliders, to lobster tails, and bacon – it definitely seems like an interesting way to have your brunch and eat it, too! I don’t know about you, but I would rather have my meal served to me on a plate! Not topped on a cocktail glass!
So that’s exactly what I did! The classic combination of Bloody Mary flavors comes together in this recipe featured in the Food 52: Mighty Salads cookbook. I made the Bloody Mary Steak Salad recipe recently for lunch. It was easy to put together and definitely packs an interesting punch of flavors!
The steak gets grilled first and marinaded later. It’s an interesting technique that still allows the steak to soak in the flavors of the other ingredients. Tomatoes, celery, onion, pickled jalapeño (canned from our garden), and briny green olives make up the rest of the salad. The salad gets topped with crumbled blue cheese and fresh parsley before serving. I took this salad to a new level by serving it as my new favorite thing – a lettuce cup!
- 1-1 1/2 pounds skirt or hanger steak
- 1 tbsp. rice vinegar
- 1 tbsp. balsamic vinegar
- 1 small lemon, juiced
- 2 tbsp. prepared horseradish
- 1 tbsp. Worcestershire sauce
- 2 tsp. hot sauce
- 2 cups grape tomatoes, halved
- 1/2 cup red onion, sliced thin
- 1/2 cup celery, chopped into half moons
- 1/4 green olives in brine, chopped + 2 tbsp. brine
- 2 pickled jalapeños, chopped
- Black pepper, to taste
- 1/4 cup crumbled blue cheese
- 1/4 cup fresh parsley, chopped
- Whole Boston lettuce leaves, rinsed and dried
- Heat a grill pan on medium-high heat.
- Sear or grill the unseasoned steak until it's browned well on both sides with grill marks, about 3-4 minutes on each side.
- Place the steak on a plate to rest and begin preparing the other ingredients.
- Combine the rice and balsamic vinegars, lemon juice, horseradish, Worcestershire sauce, and hot sauce in a large bowl.
- Next, add the red onion, celery, jalapeños, olives with brine, and tomatoes. Toss to combine.
- Slice the meat, across the grain, into thin strips and add to the salad.
- Toss again, cover, and marinade for at least 30 minutes.
- Serve salad with Boston lettuce leaves to make lettuce cups or eat salad on its own.
- Top with blue cheese and fresh parsley. Season with black pepper.
Even though I don’t know exactly what a Bloody Mary tastes like, this recipe was delicious (and even better the next day)! I might actually want to try the cocktail form now! But maybe sans the over-the-top sliders, lobster tails, or any other food item (aside from a celery stick) stuck into it! I’ll have that on a plate, thanks!
PIN FOR LATER
If you like this recipe, you might enjoy these salad recipes, as well:
Check out Where I Party to see where this recipe has been shared!