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Flank Steak with Bloody Mary Tomato Salad

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

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directions

1.
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.
2.
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.
3.
Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
4.
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.
5.
Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.

Recipes sourced from Epicurious.com.

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