Go Back

Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)

Salad Ingredients
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 from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak.

Go Back

Go Back


walnut oil habanero fritter panzanella cornmeal coriander vegetarian polenta egg paste gratin cockaigne cream chimmichurri carrot fronds reggiano beet turnips arugula fennel bulb olives pears shitake pancake coconut milk shiitake cilantro wrap onion tart bloody mary pasta celery hearts Apple bbq chipotle steak mustard greens Cider pepper gouda jack Dressing almond milk cantaloupe tomato spring shallots gin bean bread pudding Potato shelling onions anise chives fritters Salad pork almonds plum tomatoes bruschetta pine nuts scapes celeriac strata anchovy potatoes Side flank steak tenderloin heavy whipping cream sausage radish sandwiches mushrooms buttermilk bell pepper sesame beet greens fraiche yellow onion white beans fennel bayeldi blue cheese berry ramps kirsch butter feta cheese chimichurri fennel seeds gruyere sandwich mushroom lettuce tomato corn pie strawberry Squash kalamata rouille chili currants Tomatoes basil Salsa roasted couscous strawberries green beans brown sugar wheat flour kluski apples walnuts meatballs crisp turnip cake Beans compote Jerusalem artichoke cucumber caesar parmigiano radishes okra flank honey vegetable tomatoe coeur chorizo baguette chocolate beets shrunken heads creme conserve tomato juice bulgar wheat Butternut pecans Greens baby bok choy buckwheat syrup dill peppers rhubarb pineapple Bread melon chili peppers watercress snow peas knots collins plums sweet potato sauce hazelnuts cranberry sweet Recipes latkes dijon maple syrup gorgonzola spelt verde swiss bacon chicken dinner salad Poblano Chili asparagus sunchokes vanilla wafers sour pickled sour cream chicken pesto Eggplant beer eggs stuffing thai pumpkin frittata poblano scallions bosc peach Chevre green pepper tostadas Soup remoulade bok choy cointreau prosciutto pudding absinthe carrots barley pie spiced winter squash daisy fondue celebration cauliflower carrot top jack cheese parmesan blueberry artichoke lemon grass celery root Vegan Swiss Chard biscuits nectarine vinaigrette hickory gazpacho Red Onion casserole goat Cheese wasabi peas curry tortillas muffins slaw Leek egg noodles garlic chilies mint zucchini dilly Tomatillos Corn yogurt Spinach cream cheese Farmers' Market Drinks kohlrabi pecan beef Shitake Mushrooms pork chop capers carrot tops plum jam Spread chiles Cranberry Beans Kale oats sherry tuscan autumn leeks bulgar coeur a la creme Rice wine vinegar maple crepes imam