Flank Steak With Bloody Mary Tomato Salad
This recipe combines perfectly grilled steak with a refreshing Bloody Mary Tomato Salad. The steak is seasoned with salt and pepper and grilled to juicy perfection while a tangy and spicy salad featuring cherry tomatoes, celery, and olives adds a zesty kick to each bite. The dressing ties it all together, creating a dish that is savory, flavorful, and satisfying.
— Constant Cookbook
Ingredients
- FOR THE STEAK:
- 2 pounds flank steak (or use steak of your choice)
- salt and freshly ground pepper
- FOR THE SALAD:
- 1/4 red onion, very thinly sliced
- 1/4 cup olives, chopped + 2 tablespoons olive brine
- 1 pint cherry tomatoes, cut in half
- 2 stalks celery, sliced very thin and diagonally + handful of plucked celery leaves from the tops
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoons prepared horseradish
- Few shakes of Tabasco sauce
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon celery seeds
- Freshly ground black pepper
Instructions
- Prepare the quick onion pickle first. In a small bowl, combine the red onion with the olive brine (or juice). Let sit for 10 minutes while you prep the rest of the recipe.
- Preheat the grill to high heat. Grill the steaks 5-7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.
- In a large bowl, combine the chopped olives, tomatoes, celery and celery leaves. Add the red onion to the salad, leaving olive brine in the small bowl.
- To create the dressing, whisk together the remaining ingredients into the olive brine. Season with black pepper. The dressing should be tangy, salty and however spicy you'd like! Add additional olive brine (for more salt), horseradish or hot sauce if desired.
- If you're using flank or skirt steak, slice the steak ACROSS the grain. Serve steak with the Bloody Mary Tomato Salad.
Cook Time
15M
Prep Time
PT10M
Yield
4
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