Sunday, July 17, 2011

Bloody Mary Anyone?

I think it’s safe to say we all know what a Bloody Mary is but if you’re like me, you may not have had one in a while. Now I’m definitely not opposed to the occasional adult beverage but this just isn't one that’s hit my radar in quite some time. Until I came upon this recipe at Bon Appetit . This is a steak salad with all of the classic flavors of a Bloody Mary that I’m pretty sure Bloody Mary fans (and even those who aren’t) are going to love...we did! The recipe is spot on and it was so easy and delicious.

(2) 1 1/2 pounds Flank steak
Kosher salt
2 teaspoons (packed) light brown sugar
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 cup chopped brined kalamata olives plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preparing the salad is easy; a little chopping here, a little bit of this and some whisking and you are done. To start pour the sherry vinegar over the chopped onion in a large bowl and let that sit for a few minutes while you are chopping your other veggies. This will help take the bite out of the onions. Once chopped, add your tomatoes, celery and olives to the bowl. In a smaller bowl whisk the remaining vinegar, olive brine, Worcestershire sauce, hot pepper sauce, and celery seed together. Slowly whisk in the olive oil. Your dressing is done! Pour it over the salad mixture, toss to combine and let set in the refrigerator. Don’t forget you can customize this recipe just like you make your own Bloody Marys, so feel free to make this as spicy as you like!

On to the steak, the recipe calls for Flank steak but we went with skirt steak because that was what was available at the store. If you go with Flank, your grilling times may be a minute or too longer than ours. Mix the sugar, salt, paprika, cayenne pepper and black pepper together and rub all over steak. Wrap the steaks in plastic and put them in refrigerator for 1-3 hours. One hour before you are ready to grill remove the steaks from the refrigerator and let them rest and come to room temperature. Heat the grill to high and brush the grill with oil or spray with a non-stick grill spray to prevent sticking. I love the spray; it’s just so quick and easy. Cook 4 to 5 minutes on each side for medium rare. Remove the steaks and let them sit for five minutes before cutting them into slices. Put your steak over a generous helping of salad and ENJOY!

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