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. Read More...

Go Back


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