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

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