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


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