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


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