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

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