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


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