Bloody mary steak salad
Steaks
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. <br /> <br />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. <br /> <br />The method for seasoning the steak (after grilling) from https://food52.com/recipes/23760-spicy-thai-steak-salad, with flavor inspiration from Sara Dickerman's recipe at Bon Appétit.
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