Flank Steak with Bloody Mary Tomato Salad
Flank Steak with Bloody Mary Tomato Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place steaks on a large rimmed baking sheet; season with salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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 grates with oil.
Grill to desired doneness, about 5-7 minutes per side for medium-rare.
Let rest for 10 minutes.
DO AHEAD: Can be made 1 day ahead.
Let cool; cover and chill.
Bring to room temperature before slicing.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.