Posted in Recipe Box, Sammiches, Soup & Salads

Bloody Mary Salad w/Flank Steak

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.  
STEAK
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
Vegetable Oil

SALAD
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.

Trim and score your steak.
Trim and score your steak.

 

 

 

 

 

 

 

 

 

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.

Allow steak to rest.
Allow steak to rest.

 

 

 

 

 

 

 

 

 

 

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.

Don't forget your Bloody Mary.
Don’t forget your Bloody Mary.

 

 

 

 

 

 

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Author:

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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