Flank Steak with Bloody Mary Tomato Salad

Name: Flank Steak with Bloody Mary Tomato Salad
Yield: 4 servings
Ingredients: 1 2 1 1/2 pounds flank steaks; 1 Kosher salt; 1 2 teaspoons (packed) light brown sugar; 1 1 teaspoon paprika; 1 1/4 teaspoon cayenne pepper; 1 1/4 teaspoon freshly ground black pepper; 1 Vegetable oil (for brushing); 1 1 cup finely chopped red onion; 1 3 tablespoons Sherry vinegar, divided; 1 2 pound cherry or grape tomatoes, halved; 1 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch); 1 1/2 cup chopped brined green olives plus 2 tablespoons olive brine; 1 2 tablespoons prepared horseradish; 1 1 tablespoon Worcestershire sauce; 1 1 teaspoon hot pepper sauce; 1 1/2 teaspoon celery seeds; 1 1/4 cup extra-virgin olive oil; 1 Kosher salt and freshly ground black pepper

From the kitchen of Carly

Charred flank steak with a paprika-brown sugar crust meets bright, vinegary tomato salad spiked with red onion. The contrast of smoky meat against crisp, tangy tomatoes and soft onions makes this a weeknight griller's dream.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1 1/2 pounds flank steaks
1Kosher salt
12 teaspoons (packed) light brown sugar
11 teaspoon paprika
11/4 teaspoon cayenne pepper
11/4 teaspoon freshly ground black pepper
1Vegetable oil (for brushing)
11 cup finely chopped red onion
13 tablespoons Sherry vinegar, divided
12 pound cherry or grape tomatoes, halved
11 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
11/2 cup chopped brined green olives plus 2 tablespoons olive brine
12 tablespoons prepared horseradish
11 tablespoon Worcestershire sauce
11 teaspoon hot pepper sauce
11/2 teaspoon celery seeds
11/4 cup extra-virgin olive oil
1Kosher salt and freshly ground black pepper

Instructions

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 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.