Sliced Steak Salad with
Bloody Mary Vinaigrette
2 tablespoons tomato paste
Juice of 1 small lemon
1 scant tablespoon prepared
About ½ tablespoon worcestershire
About ½ cup EVOO (extra-virgin
1 tablespoon finely chopped
Lots of black pepper
Heat a grill pan or griddle to
medium-high. Combine the tomato
paste, lemon juice, horseradish and
worcestershire in a bowl. Whisk in the
EVOO, then the parsley; season with
Combine the romaine, endive and
celery in a large bowl.
Add the steak to the grill pan, season
with salt and pepper and cook, turning
occasionally, until the center is pink,
12 to 15 minutes. Let the meat rest,
loosely covered with foil, for about
10 minutes, then slice across the grain.
Toss half of the dressing with the
salad. Serve the sliced steak on
top and drizzle with the remaining
dressing. Sprinkle with the
caperberries or olives.
FOOD ST YLING BY ROSCOE BE TSILL; PROP ST YLING BY ANGHARAD BAILE Y.