With the beautiful Spring we have been having, there has been a lot of grilling going on in our house. I love grilling because it means I get to put TC to work. : ) He is in charge of grilling the meat which means I can put my focus on preparing the sides. Plus I love any chance to cook a meal together! This is a great Spring/Summer meal that is easy to prepare and will definitely please those of you that enjoy Bloody Mary drinks! The recipe calls for flank steak, but you could also use skirt steak or sirloin steak. I actually used sirloin steak because I had it in the freezer. The salad has the same ingredients that go into a bloody mary, minus the booze. I'm not a bloody mary fan, but still loved the salad. I didn't have green olives on hand, so I used kalamata olives which I know are not the typical bloody mary ingredient. It still turned out, but I will definitely get green olives next time!
2 1/2 lbs. flank steaks
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 grates on grill
1 cup finely chopped red onion
3 T. Sherry vinegar, divided
2 lbs. cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 cup chopped brined green olives plus 2 T. olive brine (I used kalamata olives since I had them)
2 T. prepared horseradish
1 T. Worcestershire sauce
1 tsp. hot pepper sauce (I used Tobasco)
1/2 tsp. 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 ingreients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours. (If you are in a time crunch, don't worry about refrigerating 1-3 hours.)
Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill or heat 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.
For the salad, mix onion and 1 T. sherry vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
Whisk remaining 2 T. 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. (Can be made 4 hours ahead. Cover; chill.)
Cut steak crosswise into 1/4 inch thick slices. Serve salad with steak.
Note: The salad tastes better if prepared a few hours ahead.
***Recipe from Bon Appetit