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

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