Recipes

Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Source: www.bonappetit.com



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


Tags

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