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


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