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


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