Bloody Mary Steak Salad

• 2 strip steaks
• 1/4 cup prepared horseradish
• Cattleman’s Grill California Tri-Tip Seasoning
• 5 oz baby arugula
• 10 small tomatoes, halved
• 1 red onion, quartered
• 2 celery stalks
• Bloody Mary Mix
• Holmes Made Dad's Spicy Garlic Dill Pickles
• blue cheese stuffed olives
• croutons
• Grinders Death Nectar Hot Sauce

Preheat your grill for high heat (400°F+) direct grilling. Rub the steaks with the prepared horseradish, then season with the Cattleman’s Grill Tri-tip Seasoning.

Toss the tomatoes, red onion, and celery in oil and season with salt and pepper.

Begin grilling the onions. They will take the longest. You want to achieve nice char on the outside and slightly soften the onion. If you are getting too much car, transfer to indirect heat.

Grill the steaks on both sides until the internal temperature reaches 130°F. Remove from the grill and rest.

Grill the celery and tomatoes until slightly charred and softened. Dice all of your veggies and steak. Toss with the arugula, tomatoes, red onion and celery. Pour about 1/4-1/2 cup of Bloody Mary Mix. Garnish with diced pickles, blue cheese stuffed olives, croutons and Grinders Death Nectar Hot Sauce (or your favorite Bloody Mary garnishes).

Our biggest improvement on the Bloody Mary flavor profile? Smoke & fire!

Our biggest improvement on the Bloody Mary flavor profile? Smoke & fire!