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

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