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Flank Steak with Bloody Mary Tomato Salad

Flank Steak with Bloody Mary Tomato Salad
Photo by Ditte Isager

Ingredients

  • 2 pound cherry or grape tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 cup red onion
  • ½ cup brined green olives plus 2 tablespoons olive brine
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • Vegetable oil
  • + 11 more ingredients
    • 2 1 1/2 pounds flank steaks
    • Kosher salt and freshly ground black pepper
    • 3 tablespoons Sherry vinegar
    • ¼ cup extra-virgin olive oil
    • ½ teaspoon celery seeds
    • 1 teaspoon paprika
    • Kosher salt
    • 2 tablespoons prepared white horseradish
    • 2 teaspoons light brown sugar (packed)
    • 1 cup celery hearts
    • 1 teaspoon hot-pepper sauce, such as Tabasco

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 grat...

View full recipe at Epicurious

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