Flank Steak with Bloody Mary Tomato Salad

Ingredients for Flank Steak with Bloody Mary Tomato Salad

• 2 675g flank steaks

• Kosher salt

• 2 teaspoons (packed) light brown sugar

• 1 teaspoon paprika

• 1/4 teaspoons cayenne pepper

• 1/4 teaspoons freshly ground black pepper

• Vegetable oil (for brushing)

• 240ml finely chopped red onion

• 45ml Sherry vinegar, divided

• 900g cherry or grape tomatoes, halved

• 1 cup chopped celery hearts (inner stalks and leaves

• from 1 bunch)

• 120ml chopped brined green olives plus 2 tablespoons olive brine

• 2 tablespoons prepared horseradish

• 1 tablespoon Worcestershire sauce

• 1 teaspoon hot pepper sauce

• 1/2 teaspoons celery seeds

• 60ml extra-virgin olive oil

• Kosher salt and freshly ground black pepper

How to make Flank Steak with Bloody Mary Tomato Salad

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.

Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.