Flank Steak with Bloody Mary Tomato Salad
Recipes + Menus | recipes
Flank Steak with Bloody Mary Tomato Salad
8-10 Servings
ACTIVE TIME:
35 minutes
TOTAL TIME:
1 hour 40 minutes
Recipe by Sara Dickerman
Photograph by Ditte Isager
July 2011
0 Picture
Ingredients
- 2 1 1/2 pound flank steaks
- Kosher salt
- 2 teaspoons (packed) light brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil (for brushing)
Details
Servings 8
Cooking time 95mins
Adapted from bonappetit.com
Preparation
Step 1
Preparation
steak
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.
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.
salad
Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
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.
Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Steak Recipes Slideshow.
Review this recipe