• 8servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1 1/2 pounds flank steaks

  2. Kosher salt

  3. 2 teaspoons (packed) light brown sugar

  4. 1 teaspoon paprika

  5. 1/4 teaspoon cayenne pepper

  6. 1/4 teaspoon freshly ground black pepper

  7. Vegetable oil (for brushing)

  8. 1 cup finely chopped red onion

  9. 3 tablespoons Sherry vinegar, divided

  10. 2 pound cherry or grape tomatoes, halved

  11. 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)

  12. 1/2 cup chopped brined green olives plus

  13. 2 tablespoons olive brine

  14. 2 tablespoons prepared horseradish

  15. 1 tablespoon Worcestershire sauce

  16. 1 teaspoon hot pepper sauce

  17. 1/2 teaspoon celery seeds

  18. 1/4 cup extra-virgin olive oil

  19. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For steak:

  2. 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.

  3. 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.

  4. For salad:

  5. Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.

  6. 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.

  7. Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.


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