Seared Flank Steak with Zesty Bloody Mary Tomato Salad

Imagine the zesty, spicy, and savory flavors of your favorite Bloody Mary cocktail, but in a refreshing, vibrant salad, perfectly paired with a tender, smoky grilled flank steak. While there’s no actual alcohol in this incredible Flank Steak with Bloody Mary Tomato Salad recipe, its bold profile pays homage to the classic brunch drink, offering all the beloved taste notes without the booze. Of course, for those who truly crave a “boozy salad” experience, a shot of vodka on the side (or a creative infusion into the dressing, for the adventurous!) could certainly elevate the occasion. This unique dish transforms a simple steak and salad into an unforgettable culinary adventure, ideal for warm weather gatherings or a special weeknight meal.

The inspiration for this sensational recipe first caught our eye on Bon Appetit’s website, and its popularity was further confirmed when a dear friend shared their delightful experience making it. It quickly became clear that embracing the unique fusion of grilled steak and this distinctive tomato salad was an absolute must before the summer season ended. This recipe is a testament to how creative flavor combinations can elevate everyday ingredients into something truly extraordinary.

Why You’ll Love This Flank Steak and Bloody Mary Tomato Salad

This dish is more than just a meal; it’s an experience. Its appeal lies in several key aspects that make it a standout choice for any occasion. First, it offers an incredible balance of flavors and textures: the robust, smoky char of perfectly grilled steak contrasts beautifully with the bright, tangy, and slightly spicy tomato salad. The salad itself is a symphony of fresh ingredients, delivering a refreshing counterpoint to the rich meat.

Secondly, it’s surprisingly easy to prepare, making it a fantastic option for both novice cooks and seasoned home chefs. Most of the prep can be done in advance, allowing for a stress-free cooking process when it’s time to serve. Finally, it’s a visually stunning dish, vibrant with color, making it perfect for impressing guests or simply brightening up your dinner table. Whether you’re looking for a healthy weeknight dinner or a show-stopping centerpiece for a barbecue, this recipe delivers on all fronts.

Choosing and Preparing Your Steak: The Heart of the Meal

The steak is undeniably the star of this dish, and while our recipe specifically highlights flank steak, the beauty of this meal is its versatility. You are encouraged to use your preferred cut, as long as it’s suitable for grilling. Flank steak, known for its rich beefy flavor and lean texture, is an excellent choice. Its relatively thin profile allows it to cook quickly on a hot grill, achieving a beautiful sear while remaining tender inside. Skirt steak is another fantastic alternative, offering a similar texture and flavor profile, often with a bit more marbling for added juiciness.

For those who prefer other cuts, sirloin, ribeye, or even a tenderloin would work wonderfully, though their cooking times and methods might vary slightly. No matter which cut you choose, proper preparation is key. Begin by patting your steak dry with paper towels; this crucial step helps achieve a superior sear, leading to a more flavorful crust. Season generously with salt and freshly ground black pepper on both sides. For flank and skirt steaks, a simple seasoning is often all you need to let their natural flavors shine. However, if you desire an extra layer of flavor, consider a quick marinade for 30 minutes to an hour before grilling. A simple marinade of olive oil, garlic, and a splash of soy sauce can work wonders, especially for leaner cuts, helping to tenderize the meat and infuse it with aromatic notes. Always bring your steak to room temperature for about 15-20 minutes before grilling for more even cooking.

Once seasoned and at room temperature, preheat your grill to high heat. A hot grill is essential for searing the steak quickly and achieving that desirable char. Grill the steak to your preferred doneness, typically 5-7 minutes per side for a medium-rare flank steak. Remember, these times are guidelines; actual cooking time will depend on the thickness of your steak and the intensity of your grill. Use a meat thermometer for accuracy if you’re unsure. Once cooked, the most critical step is to let the steak rest. Transfer it to a cutting board and let it sit for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is succulent and tender. Attempting to slice the steak too soon will result in a dry, less flavorful cut. While the steak rests, you can focus on perfecting the Bloody Mary Tomato Salad, ensuring both components are ready to be served simultaneously.

Crafting the Irresistible Bloody Mary Tomato Salad

The Bloody Mary Tomato Salad is truly the innovative counterpart to the grilled steak, borrowing all the iconic flavors of the cocktail without any of the alcohol. This creates a refreshing, tangy, and subtly spicy salad that perfectly complements the rich beef.

The core ingredients of the salad closely mirror what you’d find in a classic Bloody Mary, ensuring that distinctive flavor profile. These include fresh tomatoes, crisp celery, zesty red onion, and a dressing packed with Worcestershire sauce, horseradish, and a touch of hot sauce. The magic, however, lies in how these ingredients are prepared and combined.

The Quick-Pickled Red Onions: A Flavorful Shortcut

Our first step in crafting this exceptional salad is to prepare the quick-pickled red onions. This simple technique is a game-changer, transforming the sharp, sometimes overpowering bite of raw red onion into a mellow, tangy, and slightly sweet delicacy. Pickled onions add a fantastic pop of flavor and a tender texture that truly enhances the overall salad. To achieve this, thinly slice your red onion. The thinner the slices, the quicker they will pickle and the more evenly the flavor will distribute. Place these delicate slices into a small bowl. The secret ingredient for this quick pickle is olive brine – the liquid from a jar of olives. This brine, rich in salt and savory notes, acts as an instant pickling agent. Simply pour a couple of tablespoons of the olive brine over the thinly sliced red onions and let them sit for about 10 minutes while you prepare the rest of the salad components. This brief soak softens the onions and infuses them with a delightful tanginess that will be crucial to the salad’s character.

Perfectly Prepared Celery: Texture and Freshness

Celery is another essential component, contributing a refreshing crunch and subtle peppery notes. For this salad, the way you cut the celery makes a significant difference in its texture and mouthfeel. Start by running a vegetable peeler along the celery stalks a few times. This simple trick effectively removes any tough, fibrous strings, ensuring a more tender and enjoyable bite. Once de-stringed, slice the celery stalks very thinly at a steep diagonal. This diagonal cut increases the surface area, making the celery appear more delicate and allowing it to absorb the dressing flavors more readily. It also helps to prevent any lingering stringiness, resulting in perfectly tender celery that integrates seamlessly into the salad. Don’t forget to pluck a handful of fresh celery leaves from the tops of the stalks; these add an extra layer of herbal freshness and a beautiful green garnish to the finished dish.

Assembling the Salad Base and Crafting the Dressing

With your onions pickled and celery prepped, it’s time to bring together the main components of the salad. In a large mixing bowl, combine the halved cherry tomatoes (or grape tomatoes, or a mix of small heirloom varieties for added visual appeal), the thinly sliced celery, and the plucked celery leaves. Next, carefully add the quick-pickled red onions to the bowl, making sure to leave the olive brine behind in the small bowl. You can use a fork to lift the onions out or gently scoop them with your hands, allowing excess brine to drip back. It’s crucial not to discard this brine, as it forms the flavorful base of our unique Bloody Mary dressing.

Now, let’s create the vibrant dressing that truly brings the “Bloody Mary” essence to the salad. Return to the small bowl containing the reserved olive brine. Into this brine, whisk in the remaining dressing ingredients: Worcestershire sauce, prepared horseradish, a few dashes of Tabasco sauce (or your favorite hot sauce for adjustable heat), extra virgin olive oil, and celery seeds. The celery seeds are important for reinforcing that classic Bloody Mary flavor. Whisk everything vigorously until well combined. Taste the dressing and adjust as needed – you might want more horseradish for a spicier kick, additional Tabasco for heat, or a touch more olive brine for saltiness and tang. The dressing should be robust, tangy, and have a pleasant underlying heat.

Once your dressing is perfectly balanced, pour it generously over the prepared salad mixture in the large bowl. Toss everything gently but thoroughly, ensuring that every tomato, every piece of celery, and every slice of onion is coated in the flavorful dressing. This step is vital for allowing the ingredients to meld and for the salad to absorb all the delicious Bloody Mary notes.

Your vibrant and flavorful Bloody Mary Tomato Salad is now complete! It’s a dish that’s visually appealing and bursting with unique flavors.

To serve, remember that presentation enhances the dining experience. Once your rested steak is ready, if you used flank or skirt steak, it’s crucial to slice it thinly against the grain. This technique shortens the muscle fibers, making the meat incredibly tender and easy to chew. Arrange the sliced steak beautifully on a platter or individual plates, and then spoon a generous portion of the Bloody Mary Tomato Salad directly over the steak. The rich color of the salad against the seared meat creates an enticing contrast, inviting diners to dig in. This harmonious combination of flavors and textures makes for a truly memorable meal, perfect for any occasion.

Expert Tips for Success

• Steak Doneness: For flank and skirt steaks, medium-rare to medium is often preferred as it keeps the meat tender. Overcooking can make these leaner cuts tough. Use a reliable meat thermometer (130-135°F for medium-rare).
• Taste and Adjust the Dressing: The Bloody Mary dressing is highly customizable. Feel free to add more hot sauce for extra heat, a pinch of sugar to balance the tang, or even a squeeze of fresh lemon juice for brightness.
• Tomato Variety: While cherry tomatoes are excellent, feel free to use a mix of colorful heirloom grape tomatoes or even chopped larger tomatoes for a varied texture and appearance.
• Make Ahead: The quick-pickled onions can be made an hour or two in advance. The salad itself is best assembled just before serving to maintain the crispness of the celery and the freshness of the tomatoes, though the dressing can be whisked together ahead of time.
• Serving Temperature: The steak is delicious served warm, while the salad is best at room temperature or slightly chilled.

Serving Suggestions Beyond the Plate

While this dish is designed to be served with the salad spooned directly over the grilled steak, the Bloody Mary Tomato Salad is so versatile and delicious that it can stand on its own or complement other meals. Consider serving it as a vibrant side dish for other grilled meats like chicken or pork. It also makes a fantastic light lunch when paired with crusty bread. For a different twist, spoon the salad into lettuce cups for a low-carb option, or even use it as a flavorful topping for fish tacos. The possibilities are endless for enjoying this unique and refreshing salad.

More Delicious Recipes to Explore

If you enjoyed this flavorful steak and salad combination, you might be interested in exploring other recipes that feature expertly prepared meats and fresh, vibrant sides. Here are a few more culinary inspirations to add to your repertoire:

Perfect Prime Rib Recipe with Red Wine Jus

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie

Grilled Steak and Tomato Salad with Rum Vinaigrette

Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” Steak

Flank Steak Stir-Fry with Asparagus and Red Pepper

Pan-Grilled Flank Steak with Soy-Mustard Sauce