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

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