Bloody Mary Steak

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2 tablespoons avocado oil (you can use any other high smoke point oil such as grapeseed or canola)

1 scallion, sliced, reserving darkest green tips for garnish 

1 large clove garlic, minced (use rasp grater for speed) 

Juice of 1/2 lemon 

1 cup bloody mary mix or tomato juice 

4 to 6 dashes Worcestershire sauce 

1 1/4 pounds (roughly) flank steak (tip: if a larger piece is purchased, it can be cut in half lengthwise against the grain to make 2 long pieces; good for quicker cooking and less waste) 

Kosher salt and fresh coarsely ground black pepper (heavier on pepper to mimic Bloody Mary) 

1 tablespoon chopped fresh parsley, plus additional whole leaves for garnish 

1 tablespoon sliced pickled jalapenos 

1 tablespoon unsalted butter, cold

1 cup grape tomatoes, halved