Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015


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


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