Flank Steak with Bloody Mary Tomato Salad
Ingredients
Steak
- 2 1½ lb flank steaks
- 2 tsp light brown sugar, paced
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp freshlt ground black pepper
- vegatable oil, for brushing
Salad
- 1 cup red onion, finely chopped
- 3 tbsp sherry vinegar, divided
- 1 cup celery hearts, chopped (inner stalks & leaves)
- ½ cup brined green olived, chopped
- 2 tbsp olive brine
- 2 tbsp prepared horseradish
- 1 tbsp Worcestershire sauce
- 1 tsp hot pepper sauce
- ½ tsp celery seeds
- ¼ cup olive oil
Instructions
Steaks
- 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.
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