Recipes

Go Back

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.


Go Back


Go Back


Tags

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