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

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