Ingredients

• Horseradish, bottled and drained, ¼ cup

• Lemon juice, fresh, 2 tbs

• Worcestershire, 2 tps

• Celery Seeds, ½ tsp

• Canola Oil, ½ cup plus 2 tbs

• Coarsely ground black pepper

• Kosher or Sea Salt, 1 ½ teaspoon

• Heirloom tomatoes, chopped, 2 lbs

• Celery ribs, 2 small, thinly sliced, plus ¼ cup of celery leaves

• Sour Cream, 1/3 cup

• Skirt Steak, 1 lbs, sliced in two pieces

Preparation

  1. In a bowl, stir 2 tbs. of horseradish with the lemon juice, Worcestershire, celery seeds and a ½ tsp of ground black pepper.
  2. Whisk in ¼ cup of canola oil in a steady stream; season with salt
  3. Add tomatoes, celery ribs and leaves, season with salt and pepper and toss
  4. In a small bowl, stir sour cream with the remaining horseradish (2 tbs)
  5. Light the grill for steak. Rub remaining 2 tbs of canola oil all over steak and salt/pepper
  6. Grill steak over moderately high heat, turning once, until nicely charred, 3-4 minutes each side. Slice steak across grain and serve with horseradish cream