Bloody Mary Steak Salad

• 1 1/2 pounds skirt steak (or hanger steak)
• 1 tablespoon Sherry vinegar
• 1 tablespoon balsamic vinegar
• Juice from 1 lemon
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons hot sauce
• 1/4 cup chopped briny green olives, plus 2 tablespoons olive brine, divided
• 1/2 red onion, thinly sliced
• 1/2 cup celery half-moons, plus some leaves if you'd like
• 2 tablespoons pickled jalapenos
• 1 pint cherry tomatoes, halved
• Freshly ground black pepper
• 1/4 cup crumbled blue cheese
• 1/2 cup parsley leaves

1. 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.
2. In a large bowl, combine the vinegars, lemon juice, horseradish, Worcestershire sauce, hot sauce, and olive brine. Then add the red onion, celery, jalapenos, olives, and tomatoes. Grind a good amount of black pepper over top and stir to combine.
3. 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.
4. When you're ready to eat, add the blue cheese, parsley, and celery leaves if you remembered to hold onto them.

skirt, sherry vinegar, balsamic vinegar, lemon, horseradish, worcestershire sauce, hot sauce, briny green olives, red onion, celery, jalapeufos, cherry tomatoes, freshly ground black pepper, blue cheese, parsley

Taken from food52.com/recipes/37870-bloody-mary-steak-salad (may not work)