TRI-TIP STEAK & ARUGULA SALAD
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Serves 6-8
Ingredients: Stryker Farm Grass-Fed Hanger Steak 1 TBSP red wine vinegar 1 TBSP balsamic vinegar Juice from 1 lemon 2 TBSP prepared horseradish 1 TBSP Worcestershire sauce1 ½ TSP hot sauce ¼ cup chopped briny green olives 2 TBSP olive brine, divided ½ red onion, thinly sliced ½ cup celery half-moons, plus some leaves 2 pickled jalapeños 1 pint cherry tomatoes, halved Freshly ground black pepper ¼ cup crumbled blue cheese ½ cup parsley leaves |
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Look no further for your next brunch recipe. This is a Bloody Mary on a plate! This recipe was taken directly from Food52 and lends perfectly to a hanger steak. Go crazy with customizing this recipe with your favorite Bloody Mary ingredients!
Instructions:
Instructions:
- In a pan over high heat or on the grill, sear the unseasoned steak until browned well on both sides and cooked to medium-rare or desired temperature, about 3 to 4 minutes on each side. Allow the steak to rest while you prepare the other ingredients.
- In a large bowl, combine the vinegars, lemon juice, horseradish, Worcestershire sauce, hot sauce, and olive brine. Then add the red onion, celery, jalapeños, olives, and tomatoes. Grind a good amount of black pepper over top and stir to combine.
- Slice the meat into 1/2-inch slices across the grain and add to the salad. Mix again and allow to marinate for at least 30 minutes for the flavors to meld.
- When you're ready to eat, add the blue cheese, parsley, and celery leaves if you remembered to hold onto them.
- Serve over a mix of salad greens.
