Bloody Mary Steak Salad

Ingredients

• 1 pound flank steak

For the Marinade:

• 1/2 cup tomato juice
• 1/4 cup vodka
• 1 tsp Tabasco sauce
• 1 tbsp lime juice
• 1/2 tsp celery salt
• 1/2 tsp ground black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp prepared horseradish

For the Salad:

• 1 small red onion, chopped
• 2 cups cherry tomatoes, halved
• 1/2 cup chopped celery stalk
• 1/4 cup green olives
• 4 tbsp olive oil
• 1 tbsp Sherry vinegar
• salt, pepper to taste

Directions

In a small bowl combine the tomato juice, vodka, Tabasco sauce, lime juice, celery salt, black pepper, Worcestershire sauce and horseradish. Place the steak in a sealable plastic bag and pour the marinade into the bag. Seal the bag tightly and marinate the steak in a refrigerator for at least 2 hours, turning occasionally. Remove the steak from the refrigerator at least 30 minutes before you plant to cook it. Pat it dry with paper towels.

Preheat the grill to high. Brush the grill grates with olive oil. Place the steak on the grill and grill them for 3-4 minutes per side depending on desired doneness. To test doneness use the Chef Remi Cooking Thermometer. Insert the thermometer into the thickest part of the steak. Take the steak off the grill at 125 °F (52°C) for rare, 135 °F (57°C) for medium-rare, and 140°F (60°C) for medium. Place the steak on a board and tent with aluminum foil. Let rest for 10 minutes before serving.

Meanwhile make the salad. In a large bowl combine the olive oil and vinegar. Add the onion, cherry tomatoes, celery and green olives and gently toss to coat. Season to taste. Divide the salad between serving plates, place the sliced steak on top and serve.