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


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