Flank Steak with Bloody Mary Tomato Salad

Grilled flank steak is such an easy and delicious dinner option.  It’s great if you are entertaining a moderately sized group of people, or for lots of left overs to make steak fajitas a few days after.  Though Bloody Mary’s are not an adult beverage that I prefer to drink, the fixings make for a deliciously juicy accompaniment to the steak.

Bloody Mary Tomato Salad:
1 cup finely chopped red onion
3 tablespoons Sherry vinegar
2 pounds cherry or grape tomatoes, halved
1 cup chopped celery hearts
1/2 cup chopped green olives, plus 2 tablespoons olive brine (I am not a huge olive fan so only put in the brine)
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (I use Sriracha)
1/2 teaspoon celery seeds
1/4 cup olive oil
salt & pepper

Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate for 10 minutes, tossing often.  Add tomatoes, celery and olives.  Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, Worcestershire, hot pepper sauce and celery seeds in a medium bowl.  Slowly whisk in oil.  Add to the tomato mixture; toss to coat.  Season with salt and pepper and set aside til ready to serve.

*The tomato salad gets better the longer it sits, so I suggest making it the morning before you serve it and then it saves you time in the evening.  I always love dishes like this when I entertain because then I have more time to spend with my guests instead of constantly being in the kitchen.

Rubbed Flank Steak:
two 1 1/2 pound flank steaks
Kosher salt & freshly ground black pepper
2 teaspoons packed light brown sugar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
canola oil for brushing

Place steaks on a large rimmed baking sheet and season with salt.  Mix sugar, paprika, cayenne and black pepper in a small bowl; rub all over steaks.  Cover and refrigerate one hour.

Let steaks stand at room temperature for an hour.  Heat your grill to high.  Brush grates with oil and place steaks over direct heat.  Cook 5-7 minutes per side for medium-rare.  Let rest for 10 minutes before you cut and serve.

*Totally didn’t take a picture of the steak, sorry about that!

Time: 35 minutes after the steaks sit with the rub
Serves: 8-10 people
From: Bon Appetit July 2011

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