Flank Steak with Bloody Mary Tomato Salad

Prep Time: 35 Minutes

Cook Time: 65 Minutes

Ready In: 100 Minutes

Servings: 8

Our favorite Bloody Mary fixings make a juicy accompaniment for grilled flank steak. The salad tastes better if prepared a few hours ahead.

Ingredients:

2 1 1/2 pounds 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)

1 cup finely chopped red onion

3 tablespoons sherry vinegar, divided

2 pound 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 tablespoons olive brine

2 tablespoons prepared horseradish

1 tablespoon worcestershire sauce

1 teaspoon hot pepper sauce

1/2 teaspoon celery seeds

1/4 cup extra-virgin olive oil

kosher salt and freshly ground black pepper

Directions:

1. For 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.
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.
3. For salad: Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
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.
5. Cut steak crosswise into 1/4 -thick slices. Serve salad with steak.

By RecipeOfHealth.com