Flank steak with bloody mary tomato salad
Indulge in the savory flavors of grilled flank steak combined with a zesty bloody mary tomato salad. Perfect combo of smoky, juicy meat & tangy, refreshing veggies. Ideal for a summer BBQ feast!
Ingredients:
- 910g flank steak (or use steak of your choice)
- salt and freshly ground pepper
- 1/4 red onion, very thinly sliced
- 1/4 cup olives, chopped + 2 tablespoons olive brine
- 1 pint cherry tomatoes, cut in half
- 2 stalks celery, sliced very thin and diagonally + handful of plucked celery leaves from the tops
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon prepared horseradish
- few shakes of Tabasco sauce
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon celery seeds
- freshly ground black pepper
Instructions:
- Start by making the onion pickle. Mix the red onion with olive brine (or juice) in a small bowl. Allow it to sit for 10 minutes as you get everything else ready for the recipe.Heat up the grill until it's really hot. Cook the steaks for 5-7 minutes on each side to achieve a medium-rare doneness. Sprinkle salt and pepper on the steaks right after grilling. Allow the steak to sit while you make the salad.Combine olives, tomatoes, celery, and celery leaves in a large bowl. Include the red onion in the salad mixture, leaving behind any remaining olive brine in the small bowl.Make the dressing by whisking the rest of the ingredients with the olive brine. Add black pepper to taste. The dressing should have a tangy, salty, and optional spicy flavor! You can include more olive brine (for extra salt), horseradish, or hot sauce if preferred.If you're using flank or skirt steak, cut the meat AGAINST the grain. Present the steak together with the Bloody Mary Tomato Salad.
Summary:
- Calories: 1897 kcal
- Fat: 107 g
- Protein: 198 g
- Carbs: 29 g
- Potassium: 4309 mg
- Magnesium: 273 mg