Bloody Mary Salad

1 cup finely chopped red onion

3 tablespoons Sherry vinegar

2 lbs. cherry or grape tomatoes (halved)

1 cup chopped celery hearts (inner stalks and leaves)

1/2 cup chopped brined green olives

2 tablespoons olive brine

2 tablespoons prepared horseradish

1 tablespoon Worcestershire sauce

1 teaspoon hot pepper sauce

1/2 teaspoon celery seeds

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

DIRECTIONS

We’ll start by preparing the salad first. Mix your cup of chopped red onion and one tablespoon of vinegar in a large bowl. Toss your onion and vinegar mixture often over the course of 10 minutes or so. Once the time has passed, add your tomatoes, olives, and celery. Now take a medium bowl and whisk together 2 tablespoons of vinegar, horseradish, olive brine, Worcestershire sauce, hot pepper sauce, and celery seeds. Take your olive oil and slowly whisk it in. Take your mixture and add it to the large bowl with the onion and vinegar mix. Toss to coat and season to taste. If you have time, it’s best to chill this for a few hours before serving.

Now let’s prepare the steaks.  In the meantime, take your steaks and season with salt. Take your brown sugar, cayenne, and paprika and mix them in a small bowl; rub the mixture over your steaks. Cover your steaks and refrigerate your marinated steaks for one to three hours. Once your ready to grill, let them stand at room temperature for 45 minutes. Now turn on your Lion gas grill to preheat it. You want your grill temperature fairly high for this. Brush the cooking grates with some oil and grill to desired wellness; a rough estimate would be 5 to 6 minutes a side if you perfer your steak medium rare. Once you’ve grilled the steaks let them rest for ten minutes or so.  Enjoy!