Sliced Steak Salad With Bloody Mary Vinaigrette

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From everyday with rachael ray" magazine."

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Steps

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Preheat a grill pan or griddle to medium high.

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Meanwhile , combine tomato paste , lemon juice , horseradish , and worcestershire in a bowl.

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Whisk in the oil.

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Stir in parsley , and season with salt and pepper.

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In a large serving bowl , combine lettuces and celery.

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Season steak with salt and pepper , then grill or pan fry until medium rare about 12 to 15 minutes.

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Remove , cover loosely with aluminum foil , and let sit 10 minutes.

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Remove foil , slice steak across the grain.

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Toss half the vinaigrette with the salad , arrange steak on top , drizzle with remaining vinaigrette , and sprinkle with caperberries or sliced olives.

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Ingredients

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tomato paste, fresh lemon juice, prepared horseradish, worcestershire sauce, extra virgin olive oil, fresh parsley, kosher salt & freshly ground black pepper, hot sauce, romaine lettuce hearts, endive, celery ribs, flank steaks, caperberries