Bloody Mary Steak Salad

From Rachael Ray

For Vinaigrette:

2 Tbs tomato paste

Juice of 1 lemon

1 Tbs horseradish

1/2 Tbs worcestershire sauce

1/2 cup olive oil

1 Tbs chopped parsley

lots of black pepper (to taste)

For Salad:

1 head of romaine lettuce, washed & chopped

1 endive, chopped

3 celery stalks, thinly sliced

1 1/2 pound flank steak, grilled to preference and sliced in thin strips across the grain

1 cup green olives with pimiento