Skirt Steak with Bloody Mary Tomato Salad

• 1/4 cup drained bottled horseradish
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon celery seeds
• Coarsely ground black pepper
• 1/4 cup plus 2 tablespoons canola oil
• Kosher salt
• 2 pounds heirloom tomatoes, chopped
• 2 small celery ribs, thinly sliced, plus 1/4 cup leaves
• 1/3 cup sour cream
• 1 pound skirt steak, in 2 pieces

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

horseradish, lemon juice, worcestershire sauce, celery seeds, ground black pepper, canola oil, kosher salt, heirloom tomatoes, celery, sour cream, skirt

Taken from www.foodandwine.com/recipes/skirt-steak-bloody-mary-tomato-salad (may not work)