Bloody Mary Tomato Salad

• torseradish, bottled and drained, 1/4 cup
• temon juice, fresh, 2 tbs
• torcestershire, 2 tps
• telery Seeds, 1/2 tsp
• tanola Oil, 1/2 cup plus 2 tbs
• toarsely ground black pepper
• tosher or Sea Salt, 1 1/2 teaspoon
• teirloom tomatoes, chopped, 2 lbs
• telery ribs, 2 small, thinly sliced, plus 1/4 cup of celery leaves
• tour Cream, 1/3 cup
• tkirt Steak, 1 lbs, sliced in two pieces

1. 1.tn a bowl, stir 2 tbs. of horseradish with the lemon juice, Worcestershire, celery seeds and a 1/2 tsp of ground black pepper.
2. 2.thisk in 1/4 cup of canola oil in a steady stream; season with salt
3. 3.tdd tomatoes, celery ribs and leaves, season with salt and pepper and toss
4. 4.tn a small bowl, stir sour cream with the remaining horseradish (2 tbs)
5. 5.tight the grill for steak. Rub remaining 2 tbs of canola oil all over steak and salt/pepper
6. 6.trill steak over moderately high heat, turning once, until nicely charred, 3-4 minutes each side. Slice steak across grain and serve with horseradish cream

horseradish, lemon juice, worcestershire, celery, ground black pepper, salt, tomatoes, celery, sour cream, skirt

Taken from www.epicurious.com/recipes/member/views/bloody-mary-tomato-salad-52471321 (may not work)