Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015


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


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