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

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