Flank Steak With Bloody Mary Tomato Salad Recipes
BLOODY MARY FLANK STEAK FROM GUY FIERI
I saw him make this on FoodNetwork and it looked delicious. Turns out it was! Very easy to put together with ingredients I always have on hand (love those Bloody Mary's!), and perfect for when you have guests as the only thing you'll have left to do is grill the steak. (NOTE: The original recipe says it'll serve 4-8, but 3-4 would seem maximum to me for an entree; 2 for hearty eaters.)
Provided by Vina7737
Categories Meat
Time 8h30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours.
- Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
- Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2" slices) on the bias against the grain and serve.
- (Cooking time includes marinating time).
Nutrition Facts : Calories 526.4, Fat 30.9, SaturatedFat 7.7, Cholesterol 62, Sodium 1190.1, Carbohydrate 7.6, Fiber 1.2, Sugar 4.1, Protein 33
SLICED STEAK SALAD WITH BLOODY MARY VINAIGRETTE
Make and share this Sliced Steak Salad With Bloody Mary Vinaigrette recipe from Food.com.
Provided by threeovens
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a grill pan or griddle to medium high.
- Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
- Stir in parsley, and season with salt and pepper.
- In a large serving bowl, combine lettuces and celery.
- Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.
- Remove, cover loosely with aluminum foil, and let sit 10 minutes.
- Remove foil, slice steak across the grain.
- Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.
BLOODY MARY FLANK STEAK
Provided by Guy Fieri
Categories main-dish
Time P1DT35m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
- Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
- Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.
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FLANK STEAK WITH BLOODY MARY TOMATO SALAD RECIPE
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- Prepare the quick onion pickle first. In a small bowl, combine the red onion with the olive brine (or juice). Let sit for 10 minutes while you prep the rest of the recipe.
- Preheat the grill to high heat. Grill the steaks 5-7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.
- In a large bowl, combine the chopped olives, tomatoes, celery and celery leaves. Add the red onion to the salad, leaving olive brine in the small bowl.
- To create the dressing, whisk together the remaining ingredients into the olive brine. Season with black pepper. The dressing should be tangy, salty and however spicy you'd like! Add additional olive brine (for more salt), horseradish or hot sauce if desired.
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