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


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