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

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