Sliced Steak Salad With Bloody Mary Vinaigrette

• Vinaigrette
• tablespoons tomato paste↗2
• tablespoons fresh lemon juice (from 1 small lemon)↗2
• tablespoon prepared horseradish↗1
• teaspoons Worcestershire sauce↗1 1⁄2
• cup extra virgin olive oil↗1⁄2
• tablespoon fresh parsley↗1

  chopped

• kosher salt & freshly ground black pepper

  (optional)

• teaspoon hot sauce↗1⁄2

  more to taste (optional)

• Salad
• romaine lettuce hearts↗1

  chopped

• endive↗1

  chopped

• celery ribs↗4

  sliced thin on the bias (angle)

• lbs flank steaks (about 1 inch thick) or 1 1/2 lbs flat iron steaks (about 1 inch thick)↗1 1⁄2
• kosher salt & freshly ground black pepper
• caperberries or green olives, sliced for garnish↗

Step-by-step instructions

1. 1

   Preheat a grill pan or griddle to medium high.

2. 2

   Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.

3. 3

   Stir in parsley, and season with salt and pepper.

4. 4

   In a large serving bowl, combine lettuces and celery.

5. 5

   Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.

6. 6

   Remove, cover loosely with aluminum foil, and let sit 10 minutes.

7. 7

   Remove foil, slice steak across the grain.

8. 8

   Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.