Flank Steak with Bloody Mary Tomato Salad

Every now and then I stumble into a recipe that is so good it becomes part of my regular rotation. A "go-to" recipe. THIS recipe is one of those recipes.

So easy. So delicious. I wouldn't change a thing about it. The only modification I made was swapping out the brown sugar with a low carb brown sugar. I can't say I noticed a difference.

I found myself thinking about Dad as I made this recipe. Not only was a LOVER of tomatoes, but he loved his bloody mary's too. He would have loved this recipe.

The tomato salad part calls for red onion. I learned some time ago that in order to get the "bite" out of any onion, soak the cut side down in ice water for 15 minutes or so. And I promise you, you'll be left with all the flavor and none of the bite.

Flank Steak with Bloody Mary Tomato Salad
Recipe from Epicurious
Serves 4-6

Steak:
2 1 1/2 pounds flank steaks

Kosher salt
2 tsp (packed) light brown sugar
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)

Salad:
1 c finely chopped red onion
3 T Sherry vinegar, divided
2 pound cherry or grape tomatoes, halved
1 c chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 c chopped brined green olives plus 2 tablespoons olive brine
2 T prepared horseradish
1 T Worcestershire sauce
1 tsp hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

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. JW Note: I left it for 45 minutes, and it was fine.

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 before slicing.

For salad:

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

Whisk remaining 2 tablespoon 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.

Calories 439
Carbohydrates 10 g(3%)
Fat 27 g(42%)
Protein 38 g(75%)
Fiber 3 g(11%)