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


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