Skirt Steak With Blood Mary Tomato Salad
Photo © Deb Perelman
- 2 1 1/2 pound skirt steaks
- Kosher salt
- 4 teaspoons (packed) brown sugar, light or dark
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil (for brushing)
- 1 cup finely chopped red onion
- 3 tablespoons Sherry vinegar, divided
- 2 pounds cherry or grape tomatoes, halved (from about 3 pints or 10 ounce containers)
- 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
- 1/2 cup chopped brined green olives plus 2 tablespoons olive brine
- 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 black pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cherry or grape tomatoes (2 pounds)
- Red onion (1 cup)
- Meat
- 1 1/2 pound skirt steaks (2)
- Celery hearts (1 cup)
- Condiments
- Green olives plus, brined (1/2 cup)
- Horseradish, prepared (2 tablespoons)
- Hot pepper sauce (1 teaspoon)
- Sherry vinegar (3 tablespoons)
Worcestershire sauce (1 tablespoon)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Brown sugar, packed light or dark (4 teaspoons)
- Cayenne pepper (1/2 teaspoon)
- Celery seeds (1/2 teaspoon)
- Kosher salt (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (1/4 cup)
- Paprika (2 teaspoons)
- Vegetable oil (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 5, 2011 (1 year ago).
59 people saved this recipe.
