Best Flank Steak With Bloody Mary Tomato Salad Recipes

Sliced Steak Salad With Bloody Mary Vinaigrette image

Provided by threeovens

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons tomato paste
2 tablespoons fresh lemon juice (from 1 small lemon)
1 tablespoon prepared horseradish
1 1/2 teaspoons Worcestershire sauce
1/2 cup extra virgin olive oil
1 tablespoon fresh parsley, chopped
kosher salt & freshly ground black pepper (optional)
1/2 teaspoon hot sauce, more to taste (optional)
1 romaine lettuce hearts, chopped
1 endive, chopped
4 celery ribs, sliced thin on the bias (angle)
1 1/2 lbs flank steaks (about 1 inch thick) or 1 1/2 lbs flat iron steaks (about 1 inch thick)
kosher salt & freshly ground black pepper
caperberries or green olives, sliced for garnish

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 from Guy Fieri image

Provided by Vina7737

Categories Meat

Time 8h30m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 cup vegetable juice (V-8 recommended)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon hot sauce (I used Tabasco)
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1 lb flank steak

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

Bloody Mary Flank Steak image

Provided by Guy Fieri

Categories main-dish

Time P1DT35m

Yield 4 to 8 servings

Number Of Ingredients 13

1 cup vegetable juice (recommended: V-8)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1-pound flank steak

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.