Flank Steak with Bloody Mary Tomato Salad
Grilled flank steak served with a vibrant Bloody Mary-inspired tomato salad featuring cherry tomatoes, celery, olives, and horseradish in a zesty vinaigrette. Perfect for summer entertaining.
Ingredients
- •2 piece flank steaks
- •2 teaspoons Kosher salt
- •2 teaspoons light brown sugar
- •1 teaspoon paprika
- •¼ teaspoon cayenne pepper
- •¼ teaspoon freshly ground black pepper
- •2 tablespoons vegetable oil
- •1 cup red onion
- •3 tablespoons Sherry vinegar
- •2 pound cherry tomatoes
- •1 cup celery hearts
- •½ cup brined green olives
- •2 tablespoons prepared horseradish
- •1 tablespoon Worcestershire sauce
- •1 teaspoon hot pepper sauce
- •½ teaspoon celery seeds
- •¼ cup extra-virgin olive oil
- •1 to taste Kosher salt and black pepper
Cooking Instructions
- 1.
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; refrigerate 1-3 hours.
180 min
- 2.
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. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
85 min
- 3.
Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
10 min
- 4.
Whisk remaining 2 tablespoon 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. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
10 min
- 5.
Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.
5 min
