Flank Steak With Bloody Mary Tomato Salad

Serves: 4

Rowena Kautzer

1 January 1970

Based on User reviews:

53

Spice

46

Sweetness

53

Sourness

40

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

680 g

Steak (flank)

1

Kosher Salt

2 tsps

Light Brown Sugar (packed)

1 tsp

Paprika

1 tsp

Cayenne Pepper

1

Ground Black Pepper (freshly)

1

Vegetable Oil (for brushing)

1 cup

Red Onion (finely chopped)

3 tbsps

Sherry Vinegar (divided)

910 g

Cherry

2 tbsps

Prepared Horseradish

1 tbsp

Worcestershire Sauce

1 tsp

Hot Pepper Sauce

1 tsp

Celery Seed

1 cup

Extra-Virgin Olive Oil

Directions:

1

For steak: Place steaks on a large rimmed baking sheet; season with salt

2

Mix sugar and next 3 ingredients in a small bowl; rub all over steaks

3

Cover; refrigerate 1-3 hours

4

Let steaks stand at room temperature for 1 hour

5

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high

6

Brush grates with oil

7

Grill to desired doneness, about 5-7 minutes per side for medium-rare

8

Let rest for 10 minutes

9

DO AHEAD: Can be made 1 day ahead

10

Let cool; cover and chill

11

Bring to room temperature before slicing

12

Place steaks on a large rimmed baking sheet; season with salt

13

Mix sugar and next 3 ingredients in a small bowl; rub all over steaks

14

Cover; refrigerate 1-3 hours

15

Let steaks stand at room temperature for 1 hour

16

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high

17

Brush grates with oil

18

Grill to desired doneness, about 5-7 minutes per side for medium-rare

19

Let rest for 10 minutes

20

DO AHEAD: Can be made 1 day ahead

21

Let cool; cover and chill

22

Bring to room temperature before slicing

23

For salad: Mix onion and 1 tablespoon vinegar in a large bowl

24

Let macerate 10 minutes, tossing often

25

Add tomatoes, celery, and olives

26

Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl

27

Slowly whisk in oil

28

Add to bowl with tomato mixture; toss to coat

29

Season with salt and pepper

30

DO AHEAD: Can be made 4 hours ahead

31

Cover; chill

32

Cut steak crosswise into 1/4"-thick slices

33

Serve salad with steak

34

Mix onion and 1 tablespoon vinegar in a large bowl

35

Let macerate 10 minutes, tossing often

36

Add tomatoes, celery, and olives

37

Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl

38

Slowly whisk in oil

39

Add to bowl with tomato mixture; toss to coat

40

Season with salt and pepper

41

DO AHEAD: Can be made 4 hours ahead

42

Cover; chill

43

Cut steak crosswise into 1/4"-thick slices

44

Serve salad with steak