Lunch: Skirt Steak with Bloody Mary Tomato Salad

Recipe by Kay Chun This delicious salad features all the flavors in a virgin Bloody Mary: horseradish, Worcestershire, lemon and celery. It's perfect with grilled skirt steak.

This recipe includes superfoods such as:

Lemon

Health benefits of Skirt Steak with Bloody Mary Tomato Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 c. horseradish
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
1/2 tsp. celery seeds
coarsely ground black pepper
1/4 c. plus 2 tablespoons canola oil
kosher salt
2 lb. heirloom tomatoes
2 small celery ribs
1/3 c. sour cream
1 lb. skirt steak

Instructions

In a bowl, stir 2 tablespoons of the horseradish with the lemon juice, Worcestershire, celery seeds and 1/2 teaspoon of black pepper. Whisk in 1/4 cup of the canola oil in a steady stream; season with salt. Add the tomatoes and celery ribs and leaves, season with salt and pepper and toss.
In a small bowl, stir the sour cream with the remaining 2 tablespoons of horseradish.
Light a grill or preheat a grill pan. Rub the remaining 2 tablespoons of canola oil all over the steak and season with salt and black pepper. Grill the steak over moderately high heat, turning once, until nicely charred, 3 to 4 minutes per side for medium-rare. Transfer the steak to a work surface and let rest for 5 minutes. Slice the steak across the grain and serve with the tomato salad and horseradish cream. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.