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


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