Grateful

Good lord. I'm supposed to be talking about this right now: 

But this is what I'm eating right now: 

I know, it's only 11:07 am, but God Almighty am I HUNG-OVER. Man, was last night fun though! It was the Paskin's Annual Thanksgiving Dinner, which they host one week before Turkey Day each year. 

They provide the turkey and everyone brings a side dish (sweet or savory). Unfortunately, I found a bottle of bourbon at some point, hence the greasy cheeseburger and fries. I'm just grateful I stuffed myself with a ridiculous amount of delicious food in the process or I'd really be hatin' it today. 

To add some color, last year there were 48 pounds of turkey, 42 pounds of ham and 67 side dishes and desserts. If you leave hungry, it's your own fault. It's one party that I am very grateful to make the invite list! Not only is it super fun—and filling, it kind off kicks off the holiday season. 

Thanksgiving is my favorite holiday. It's the most food-centric of holidays, so of course I love that, but what I love more is celebrating the many things in my life I'm grateful for. I know it sounds like a bunch of crap, but it's true: I love my family! I do actually count them as a blessing in my life. And friends are the family you choose, so having a Thanksgiving celebration with that particular family is really special to me. So, Mike and Sarah, I have two things to say to you: 
1) "Thank you for hosting such a wonderful event!" and
2) "I'm sorry I drank all your Maker's Mark and wouldn't leave your house until like 1:40 AM."

While I love the traditional dishes of Thanksgiving (stuffing or mashed potatoes, anyone?), I thought I'd mix things up a little this year and bring something atypical. I'm glad I did because this dish was awesome and a fabulous compliment to turkey. 

The red quinoa and toasted walnuts give this dish a wonderfully nutty, earthy quality, while the roasted carrots and dried cranberries add the perfect sweetness. The mix of spices lends an exotic note to it—and make me want to get on a plane and jet off to Morocco. I would highly recommend you make this for your own Thanksgiving celebration next week, but if it's not quite traditional enough to make the cut, then by all means make it the next day to enjoy with your leftovers. 

Wishing everyone a Happy Thanksgiving. May you have much to be thankful for this year! 


Roasted Carrot and Red Quinoa Salad
from Food & Wine

Ingredients
2 tsp sweet paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
1 tsp coriander
1 tsp ground cinnamon
4 bunches of baby carrots (about 1 1/2 lbs)
Salt
Freshly ground black pepper
7 Tbsp extra-virgin olive oil
1/2 cup walnuts
1 cup red quinoa
2 cups water
2 Tbsp fresh lemon juice
5 oz mixed salad greens
1/2 tsp Dijon mustard
1/2 cup dried cranberries
2 Tbsp chopped flat-leaf parsley

Directions
1. Preheat oven to 400 degrees. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 tsp each of salt and pepper. In a medium bowl, toss the carrots with the onion and 2 Tbsp of the oil. Add 1 Tbsp of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20-25 minutes, stirring once or twice, until tender. 
2. Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes at 400 degrees until golden. Let cool, then coarsely chop. 
3. In medium saucepan, combine the quinoa with 2 tsp of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover and fluff with a ford and let cool slightly. 
4. In a large bowl, whisk 2 Tbsp of the oil with 1 Tbsp of the lemon juice and season with salt and pepper. Add the salad greens and toss to coat. Spread the greens on a large platter. In the same bowl, whisk the remaining 3 Tbsp of oil with the remaining 1 Tbsp of lemon juice and the zest, mustard and and 1 tsp of the spice mix; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Spoon the quinoa salad on the greens and serve.  

Eating Forever

Michael Pollan forever changed the way we think about food when he cited seven words in his book In Defense of Food: "Eat food. Not too much. Mostly plants." That, more or less, is the short answer to the supposedly incredibly complex and confusing question of what humans should eat to be maximally healthy. A little meat won't kill you, although it's better approached as a side dish versus a main, and it's better to eat whole fresh foods rather than processed food products. 

It's been a few years since it was published but its influence persists. However my attitude was reinvigorated after reading this recent article about people from a small island in Greece who seem to literally forget to die. Their diet follows closely with Michael's mantra. It made me once again think about food, my health and our society. So I'm recommitting to Meatless Mondays, proving to myself that meat really can be just a side dish and how much I really do enjoy eating my veggies. 

This dish is great for a cold Fall night, and wonderful when entertaining, as you can assemble it ahead of time and then just pop it in the oven when your guests arrive. All you need is a salad and a bottle of red wine to complete the meal. It's been my "go-to" dish this Fall, making it for at least a half-dozen occasions. It's easy enough to whip up and drop off at a friend's house as a surprise dinner and it's so comforting and delicious they'll praise you for it. It also happens to be healthy if anyone cares. And people always tell me they hate licorice and therefore won't eat fennel. Well, guess what? I hate licorice but that doesn't mean you don't like fennel. 

It actually cooks down into this caramelized mess of goodness. You add in the onions and the radicchio and you end up with this rich and earthy mixture. Add in the gooey ricotta and Fontina and the fresh parsley and you're pretty much golden. If I could eat like this every night, I wouldn't want to die either. 

I'm also going to follow closely the other tips for "healthy living" from these islanders:
1) Take more naps
2) Have more sex
3) Drink less soda
4) Drink 2 - 4 glasses of wine a day, preferably with friends
If that isn't the secret to a happy life, I don't know what is! 

Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio
from Food& Wine

Ingredients
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
1 medium sweet onion, thinly sliced
2 lbs fennel bulbs, thinly sliced
2 medium heads of radicchio (10 oz total), chopped
12 oz jumbo pasta shells
2 cups fresh ricotta cheese
6 oz Italian Fontina cheese, shredded (1 1/2 cups)
1/4 cup chopped parsley
Salt and freshly ground pepper
2 large eggs, beaten
3 cups marinara sauce (I like Rao's jarred sauce)
1/2 cup heavy cream

Directions
1. Preheat oven to 375 degrees. In a deep, large skillet, melt the butter in the oil. Add the fennel and onion and cook over moderate heat, stirring occasionally until lightly browned, about 15 minutes; add water as needed to keep the vegetables from scorching. Add the radicchio and cook until very soft, about 10 minutes, adding water as necessary. Scrape the vegetables into a bowl and let cool.
2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and cool under running water. Pat the shells dry. 
3. Fold the ricotta, 1 cup of the Fontina and the parsley into the vegetables and season with salt and pepper. Stir in the eggs.
4. In another bowl, mix the marinara sauce with the heavy cream. Pour 1 1/2 cups into a 9x13-inch baking dish. Stuff each shell with a slightly rounded Tbsp of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 cup of the remaining sauce on top and sprinkle with the remaining 1/2 cup of Fontina. 
5. Bake shells for about 40 minutes, until golden. Let rest for 15 minutes. 

Seven Minutes in Heaven

So did you survive Halloween? Are you candied out today? If so, you should whip up this soup for supper tonight. And I do mean whip it up, as in "in a jiffy." It's called 7-Minute Soup. I may or may not have played the game Seven Minutes in Heaven when I was a teenager, but when I saw this recipe I thought I would actually be in heaven in seven minutes if it were really true. 

I live in a neighborhood where kids basically bus in to trick-or-treat and people totally trick their houses out, looking like set designs for big-budget Hollywood horror movies. I easily go through 20 lbs of candy on Halloween. I usually invite a few friends over to help with the candy distribution as it can get pretty intense at times. But it's tough to have a sit down meal when the doorbell is constantly ringing with clever and adorable costumed kids waiting to dig their hands into an enormous bowl of candy. 

As the 85 degree weather cooled down to a pleasant 67 last night, I thought soup and salad may be a good option to fuel my fellow candy dealers. I also thought it would be easy to make (in only take seven minutes) ahead of time and reheat and serve when the crew got ready to eat, but would also stand up to the interruptions of trick-or-treaters. Plus, I'm a competitive dork so I had to see if it could really be made in seven minutes.

OK, first of all, here are the basic ingredients, which are all off the shelf. You essentially take prepared foods, blend them together to make soup and add some lovely garnishes. I know it's called 7-Minute Soup, but it should actually be called Cheater's Soup or Lazy Man's Soup. I'm certainly not going to complain about that because, in truth, that's my kind of cooking—as long as it's good. If it's fast and easy but tastes like crap, I won't eat it—and I certainly wouldn't serve it to friends.

Therefore the first test was can I really find food heaven in seven minutes? In truth, it took me 9 minutes and 27 seconds to make the soup.

But, I think if you had all the food prepped and didn't take pictures for a blog, you could definitely hit the 7 minute mark, which is kind of incredible! I wanted to be more realistic and start the timer from scratch, but let's be honest, if you can whip up a soup in less than 10 minutes, you're going to be fist-bumping me. Let's not squabble over details. A 9 minute and 27 second soup is ridiculous. Rachel Ray and her (fake) 30 minute meals can stuff it. 

That brings us to the second test: palatability. No matter how fast or easy it may be to make, is this even worthy of eating? Well, let me assure you, I'm very picky. I would rather starve than eat a bad meal. If something doesn't taste good, I'll just throw it out. If company is on the way, I'd have no qualms calling for pizza. It was good. I'll say that. But it wasn't great. It had a rich and flavorful base but it needed some acid to round it out. I added the juice of half of a lemon and maybe 3 Tbsp dry white wine and it did indeed provide a needed dimension to the soup, which then transformed it into great. The added drizzle of olive oil and splash of hot sauce before serving solidified the grade of an easy A. That means rave reviews and second helpings.

  
I served it with a simple kale salad with apples, goat cheese and candied pecans, which was the perfect balance to the rich soup. I love a nice culinary character foil when needed. This is it. And we all know how crazy good kale is for you. If you don't, check this out. 

So all said, I do think this qualifies as Seven Minutes in Heaven. If your mate or crush wants to hole up in a closet for seven minutes after eating this awesome soup, I would totally understand it. And a new definition of "kiss the cook!"

Happy November! 


7 Minute Soup: Creamy Piquillo Pepper and Chickpea Soup with Chicken
adapted from Food & Wine

Ingredients
1 cup drained piquillo peppers plus 1/4 cup cut into thin strips
3/4 cup (7 oz) hummus
2 cups chicken stock
1/2 cooked brown or white rice (I'm lazy so bought this from my neighborhood thai restaurant)
1 cup shredded rotisserie chicken
Salt and freshly ground pepper
2 Tbsp chopped flat-leaf parsley
Freshly squeeze juice from 1/2 lemon
3 Tbsp dry white wine
Olive oil and hot sauce to garnish

Directions
1. In a blender, combine the whole piquillos with the hummus and stock and puree until smooth. 
2. Transfer the soup into a medium pot. Add the rice, chicken, lemon juice, and wine; and bring to a boil. Season with salt and pepper. 
3. Ladle soup into bowls and garnish with the parsley, sliced piquillos, olive oil and hot sauce. 
Yields: 4 servings 

Grease is the Word

Did you know that October is National Cookie Month? Considering there are only two more days left in the month, we'd best get cracking. Plus, a lot of my friends are holed up and bracing themselves for Hurricane Sandy, so by now you're probably going stir crazy and are hungry. So whip these up and then sit back with a handful and watch movies. It may be awhile. . . . 

I first made these here and have been recalling how awesome and unique they were. I mean a classic chocolate chip cookie is hard to beat, but there is something special about these. Could it be the fact that they have a shadow of spice in every bite (thank you, Mr. Cayenne)? Or that they're there is buttermilk in them, which seemed kind of unusual? Or that they're made with bacon grease? If that doesn't pique your interest, I don't know what will. And no, the cookie doesn't really taste like bacon.

The cookie ends up being kind of dome shaped and a little more cake-like in the center, which I think is probably a result of the bacon grease and the buttermilk. Regardless, these are tasty and feel like Fall with the additions—a little smokier, a little richer. 

I usually do keep a jar of bacon grease around because my mom always did as did my grandmother. Well, she used a coffee can, but that's just splitting hairs. 

Anyway, it's not uncommon for me to throw a spoonful of bacon grease into savory dishes, like cornbread, beans or even shrimp and grits. However, this was my first sweet dish I've made with it. And it won't be my last. But for whatever reason, I was out of bacon grease, so in order to make this recipe I had to cook about 2 lbs of bacon literally just for the grease. But is it such a shame to be stuck with 2 lbs of cooked bacon? Well, my thighs think so, so after a few handfuls I called my friend, Ronda, to see if she wanted some. The conversation went like this:
Holley: "Hey Ronda, it's Holley. This is probably one of the most random calls you'll ever receive from me, but by chance are you interested in a pound of cooked bacon?"
Ronda: "Um, yeah."
This was followed by a text about 5 minutes after I dropped off the bag: "We just finished off the whole bag!"
Pretty much the same thing happens when you eat these cookies. 

Be safe everyone! 

Chocolate Chip Pecan Cookies with Bacon Grease
from The Homesick Texan

Bacon grease and softened butter

Cayenne and cinnamon speckled flour

Add roasted pecans and chocolate chips

Roll into walnut-sized balls

Bake for 17 minutes and enjoy!

Ingredients
1/2 cup bacon grease
1/2 cup butter, room temperature
1 1/2 cup brown sugar
1 large egg
1/4 cup buttermilk
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp cayenne
1 cup roasted chopped pecans
2 cups chocolate chips

Directions
1. Preheat oven to 350 degrees and lightly grease a cookie sheet. 
2. Cream together the bacon grease, butter, and sugar. Add the egg, buttermilk and vanilla and beat until fluffy. 
3. Mix together the flour, baking powder, baking soda, cinnamon, salt, and cayenne, and add to butter, sugar, egg mixture. Beat until well incorporated and then stir in the chocolate chips and nuts.
4. Roll dough into walnut-sized balls, place on parchment-lined cookie sheets and bake for 17 minutes. 
Yield: approximately 40 cookies

A Night Out

When I was a child, a blue Kraft macaroni and cheese box could only mean one thing: My parents were going out. You see, this was the go-to-dinner for nights we had a babysitter. Luckily, my brother and I loved mac and cheese so we were pretty stoked about being abandoned for the night. For me, mac and cheese is one of those wonderful comfort foods. I think that's the key element of comfort food—that it has some resonating cord in your history. Years later I still smile fondly when I think about mac and cheese, recalling all the fun my brother and I had together. Perhaps a favorite memory is when we threw strawberry jello squares on the ceiling, watched them slowly peel off and then scrambled to try to catch them. [What the babysitter was doing, I have no idea.] While providing entertainment for hours, the act also left undeniable red square marks all over the ceiling. Apparently our parents didn't share our same decorating aesthetic.  

While there seems to be an infinite number of mac and cheese recipes out there, this one caught my eye because it looked particularly light. Whatever. If you're gonna make mac and cheese, you should make something really luxuriously indulgent, right?! This one meets that definition with two types of cheese along with bacon, leeks and cream. Did I mention how freaking delicious it was? I think I should rename it "crack and cheese." It was hard not to sit down and polish off the entire thing by myself.  

Of course I still love my Kraft mac and cheese, but if you've got an hour on your hands and are craving comfort food, this is for you. It's way easier than it probably sounds. But do it on a day when you're not feeling "all that" because after one bite people start showering you with compliments. It's a total ego boost!  

Hugh Acheson's Southern Mac and Cheese
from Southern Living

Ingredients
1/4 lb thick bacon slices, diced (about 4 slices)
2 medium leeks, cut into 1/2-in rounds (about 1 cup)
1/3 (16-oz) package uncooked cavatappi pasta (or tube pasta of choice)
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp all-purpose flour
1 cup milk, warmed
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp ground pepper
Pinch of ground red pepper
1 cup (4 oz) freshly grated 2-year-old aged Cheddar cheese, divided
1 egg yolk
1/2 freshly grated Gruyere cheese
2 Tbsp heavy cream
1/4 cup toasted soft, fresh breadcrumbs (or substitute panko)

Directions
1. Preheat oven to 375 degrees. Cook bacon in a skillet over medium heat, stirring occasionally, 6 - 8 minutes or until crisp; remove bacon and drain on paper towels. 
2. Cook leeks in 4-qt boiling water in a large Dutch oven 5 minutes. Remove leeks with a slotted spoon, reserving boiling water in Dutch oven. Plunge leeks into ice water to stop the cooking process; drain. 
3. Add pasta to boiling water and cook 10 minutes or until al dente. Drain.
4. Melt butter is a large skillet over medium heat. Reduce heat to medium-low, and whisk flour until smooth; cook, whisking constantly for 2 minutes or until golden brown. Slowly whisk in milk and cook, whisking constantly, 3 minutes or until thickened. Whisk in dry mustard and next 3 ingredient, and 1/2 cup Cheddar cheese, stirring until cheese is melted. Remove from heat. Season with salt to taste. 
5. Gently stir together pasta, cheese sauce, half each of cooked bacon and leeks, and egg yolk. Stir in Gruyere cheese and remaining 1/2 cup Cheddar cheese. Spoon pasta mixture into a buttered 8-in cast-iron skillet or baking dish, and sprinkle with remaining bacon and leeks. Drizzle with cream; sprinkle with breadcrumbs on top. 
6. Bake at 375 degrees for 35 minutes or until golden and bubbly. Let stand 15 minutes before serving. 
Yields 4-6 servings. 

Note from Hugh Acheson: 
"This recipe's roots are classically Southern with the hearty addition of leeks and bacon. I also like to use Canadian Cheddar, which reminds me of my childhood growing up outside of Ottawa. The dish, like me, is a lot of Canada happily enmeshed in the South." 

Indian Summer

Santa Barbara is holding onto Indian Summer like it's its job. No complaints here. Usually Summer isn't all that in SB, but this year has been exceptional. Not much "June Gloom" or "Fogust" to complain about. September was spectacular with many pool and beach days, and October isn't showing any signs of weakening with temps still in the 80s—which seems to match the atrocious $5.00 per gallon gas price, which is equally abnormally high even for California. Until Fall decides to show up, there will be no stews, roasts or comfort dishes being cooked. No, right now it's all about grilling and salads and staying out of the hot kitchen. 

This is one of my warm weather dishes that's been on heavy rotation for the past few months. Having said that, it can definitely be replicated indoors—and should be. It's delicious, nourishing, a snap to make, and healthy (if that's a driving factor for you). I should also mentioned that it's good for the lazy cook, which I would label myself as. Although I love to cook, I hate cleaning an excessive number of pots, I avoid the food processor because it has too many pieces to assemble (and clean—see previous point), I still question if anyone really needs a food scale, and I avoid any recipe citing ingredients in metrics. So if you like the kind of dish you can eye-ball the ingredients, throw them into a blender, toss into a bowl and have people rave, then this is your kind of recipe. 

Seriously, you basically just take the core ingredients of gazpacho and blend it up to make a delicious and thick dressing. 

You toss it with some lettuce, toasted almonds, avocado and grilled or sauteed chicken. That's it. You're money. So whether it's too hot to cook in the kitchen or you're looking for a fresh and tasty dish to brighten a rainy fall day, try this out. It will feel like Summer to you, regardless of if you're wearing flip-flops or a chunky sweater. 


Grilled Chicken Salad with Gazpacho Dressing
from Food Network Magazine

Ingredients
1 lb chicken tenders
Kosher salt and freshly ground pepper
4 slices of crusty bread
1 clove garlic, halved
2 Tbsp extra-virgin olive oil
1 Tbsp red wine or sherry vinegar
1/2 English cucumber, diced
1 cup cherry tomates, quartered
1 cup fresh parsley
1/3 cup toasted slivered almonds
8 cups arugula (about 8 oz)
1 15-oz can chickpeas, drained and rinsed

Directions
1. Preheat a grill or grill pan over medium heat and lightly coat with cooking spray. Sprinkle chicken with 1/4 tsp each salt and pepper. [Note: If I have my act together I will marinade the chicken in Italian dressing or equivalent for a few hours ahead of time.] Grill until well marked and cooked through, about 3-5 minutes depending on thickness. Transfer to a plate. Add the bread to the pan and grill until toasted, 2-3 minutes per side. Transfer to a plate and rub with garlic halves. 
2. To make the dressing, puree the olive oil, vinegar, 2 Tbsp water, half of the cucumber, tomatoes, parsley and almonds, 1/2 tsp salt, and pepper to taste in a blender until smooth. 
3. Cut the chicken in strips. Tear the bread into bite-sized pieces. Combine the arugula, chickpeas, chicken, bread, and the remaining cucumber, tomatoes, parsley, and almonds in a large bowl. Add half the dressing, season with salt and pepper and toss. Divide among shallow bowls. Drizzle with the remaining dressing. 
Serves: 4

Bloody Good

Um, hello! I realize I have been AWOL since July, but I thought I might pretend I was European and take the entire month of August off. Too bad that only applied to blogging. . . . 

Anywho......I have missed you! I was busy cooking and eating up a storm so have lots to fill you in on. Let's get things started with a fabulous dish I made this weekend. We're holding onto an Indian Summer (yay!) so I invited some friends over for an outdoor dinner. It was so nice to be in tank tops and flip flops as the sun set. I can't get enough of those "golden moments" as the sun tucks itself in for the night. 

So back to the actual dish: Flank Steak with Bloody Mary Tomato Salad. I know you're thinking I chose that dish to make because I like to drink booze so I probably like to "eat" booze too. I'd say you're right (because I do enjoy my adult beverages) and wrong (because there is actually no alcohol in this dish—but you can drink some while you make it!). But the real motivation was that it's finally football season again! And for me that equates to two things: the SEC conference and tailgating. Bloody Marys are a common sighting because tailgating usually starts in the morning and it may be frowned upon to start doing shots of whiskey in the wee hours (but please don't judge me if you see me doing that). BBQing in some way, shape or form is also popular, but I prefer dishes you can make ahead of arrival so you can spend your time doing important things like trash talking about the opponent instead of yelling to see if anyone has seen the grill tongs. 

I'm happy to report that I've gotten a little more comfortable in front of the grill since this post, but I'm by no means a grill master. That's probably why I like to cook cuts like flank steak. It's thin so quick to cook, and I don't really have to worry about contending with direct and indirect heat during preparation which still kind of frightens me. Get a nice sear on it and it will be juicy and flavorful. It's also a pretty economical cut, so great if feeding a crowd. The key is to let it rest once you take it off the grill and before you slice it. But I do think some of the credit should go to the yummy steak seasoning: brown sugar, paprika and cayenne pepper. 

In truth, the salad gave me pause. There were all sorts of wacky ingredients I don't usually associate with a salad. A Bloody Mary, yes, but a salad no. In fact, Bon Appetit (where I found the recipe) claimed it "tastes exactly like a Bloody Mary," which in my book is something you drink. Celery seeds, Worcestershire sauce, horseradish....on a salad? Really? But they also promised it would not offend the Bloody Mary wary folks, which includes me. I love to make them but not drink them. It's the tomato juice that I don't like in case that's keeping you up at night. But I'd had a few bourbon shots and was in good spirits because the University of Alabama was trouncing on Western Kentucky so thought, "What the heck? Let's give it a try!" 

And I'm glad I did! The steak came out perfectly and people, me included, pretty much couldn't get enough of the salad. It made for a beautiful presentation which makes no difference if it only tastes ho-hum. But people, kids included, came back for seconds and thirds. I'd say that's a compelling endorsement. And it gets my endorsement because it can be made ahead of time, takes about 30 minutes to pull together, looks impressive, and leaves me plenty of time to enjoy the company and adult beverages.  


Flank Steak with Bloody Mary Tomato Salad
from Bon Appetit
Serves 8-10 

Ingredients
Steak—
2 1/2 lbs flank steak
Kosher salt
2 tsp (packed) light brown sugar
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)

Salad—
1 cup finely chopped red onion
3 Tbsp Sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves)
1/3 cup chopped brined green olives plus 2 Tbsp olive brine
2 Tbsp horseradish
1 Tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Preparation
Steak—
1. Place steaks on  a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredient in a small bowl; rub all over steaks. Cover and refrigerate for 1-3 hours.
2. Let steaks stand at room temperature for 1 hour. Heat gas grill to medium-high and brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes and then slice against the grain. 
Note: Can be made 1 day ahead. Let cool, cover and chill. Bring to room temperature before slicing. 

Salad—
1. Mix onion with 1 Tbsp vinegar in a large bowl to quick pickle the onions. Let macerate for 10 minutes, tossing often. Add tomatoes, celery and olives. 
2. Whisk remaining 2 Tbsp vinegar, olive brine, horseradish and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture and toss to coat. Season with salt and pepper. 
Note: Can be made 4 hours ahead. Cover and chill.