Sliced Steak Salad With Bloody Mary Vinaigrette

From "Everyday with Rachael Ray" magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Vinaigrette

• 2  tablespoons tomato paste
• 2  tablespoons fresh lemon juice (from 1 small lemon)
• 1  tablespoon  prepared horseradish
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄2 cup extra virgin olive oil
• 1  tablespoon fresh parsley, chopped
•  kosher salt & freshly ground black pepper (optional)
• 1⁄2 teaspoon  hot sauce, more to taste (optional)

• Salad

• 1  romaine lettuce hearts, chopped
• 1  endive, chopped
• 4  celery ribs, sliced thin on the bias (angle)
• 1 1⁄2 lbs  flank steaks (about 1 inch thick) or 1 1⁄2 lbs  flat iron steaks (about 1 inch thick)
•  kosher salt & freshly ground black pepper
•  caperberries or  green olives, sliced for garnish

Directions

1. Preheat a grill pan or griddle to medium high.
2. Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
3. Stir in parsley, and season with salt and pepper.
4. In a large serving bowl, combine lettuces and celery.
5. Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.
6. Remove, cover loosely with aluminum foil, and let sit 10 minutes.
7. Remove foil, slice steak across the grain.
8. Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.