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

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