Who likes a good Bloody Mary? Would you like a steak salad to match your drink? Try this recipe, easy to make. Just score the steak, season, refrigerate before heading out the door to work. Takes minutes to assemble the salad, and cook the steak. So make a Bloody Mary, light the grill, kick off your shoes and enjoy a classic drink and salad that is filling and wont leave you feeling weighed down.
2 1 1/2-lb flank steaks
2 teaspoons of light brown sugar
1 teaspoons of cayenne pepper
1/4 teaspoons of freshly ground black pepper
Kosher Salt to taste
1 cup of finely chopped red onion
3 tablespoons of sherry vinegar, divided
2 lb cherry or grape tomatoes, halved
1 cup of chopped celery hearts. include inner stalks and leaves from 1 bunch
1/2 cups of chopped brine green olives plus 2 tablespoons olive brine.
2 Tbsp of prepared horseradish
1 Tbsp Worcestershire sauce
1 tsp of hot pepper sauce
1/2 tsp of celery seeds
1/4 cup of extra virgin olive oil
Kosher Salt and freshly ground Black pepper
Trim off any excess fat and score fat side. Season flank steak with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Place steaks in a large Ziploc bag; refrigerate 1-3 hours, or overnight if desired.
Remove steaks from Ziploc bag and let steaks stand at room temperature for 45 min to 1 hour. Heat a gas grill to high, or build a medium-hot fire in a charcoal grill. Brush Grates with oil. Grill to desired doneness: about 5-7 minutes per side for medium-rare. Let rest for 10 minutes.
Mix onion and 1 Tbsp of vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
Whisk remaining 2 Tbsp of vinegar, olive brine, horse-radish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Season to taste with salt and pepper.
Cut steak crosswise into 1/4 inch thick slices. Serve salad with sliced steak.