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


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