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

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