Flank Steak with Bloody Mary Tomato Salad

Loved it! Easy to make and much can be made ahead of time. Great for entertaining. The star of this is the bloody mary salad - very good. The rub was good.

• Anonymous

• Chicago

• 6/15/2020

Only made the steak. It was good.

• Anonymous

• Seattle

• 2/13/2017

OUTSTANDING! The steak rub had a nice flavor but the real treat is the bloody mary tomato salad. That was fantastic and can go with just about any kind of meat. Everyone was crazy about the tomato salad.

• penntex

• Lawrence, KS

• 9/2/2015

The salad was an interesting twist with the dressing making it unusual - will keep it in the repertoire. The kitchen smelled like a Bloody Mary with the Worcestershire and horseradish. My husband normally doesn't eat celery, but he ate it in the salad. Used regular tomatoes and it got too juicy after sitting for awhile. Would be much better with the cherry tomatoes. Used a different flank steak recipe.

• bugthecat

• Ottawa

• 7/27/2015

My husband and I have now served this at two dinner parties, to excellent reviews by our guests. The flank steak is terrific. As for the bloody-mary salad, naturally the quality of the tomatoes is important. But here's the thing. The first time I made it the tomatoes I bought were a little too soft--some of them were in fact over-ripe (I tossed them) and all of them very juicy. I was worried that the salad would be a disappointment. It was great. The second time the tomatoes I bought had much firmer skins, and I thought the salad would be even better. Wrong. It didn't macerate properly until a day or two later. Go figure! --One more observation: I was worried about chilling the salad in the refrigerator because (as Epicurious cooks know) refrigeration ruins tomatoes. However that proved not to be the case with this salad. Overall, a really great pairing that we will definitely make again.

• yiddishekoppe

• Dallas, TX

• 8/16/2014

We had our first annual New Year's Day brunch yesterday :) and while I didn't make the flank steak, I did make the Bloody Mary Tomato Salad. Everyone (who likes both tomatoes and olives) LOVED it! Everyone commented on how different and delicious it was. It was simple to make and I made it 4 hours ahead, as it said it would be okay - and it was. I'll make it again.

• TerryKes

• Illinois

• 1/2/2014

我使这道菜几次,冰原r fails to please. Perfect way to "wake up" a flank steak. Served with boiled baby red skin potatoes and French green beans with butter and Dijon mustard. Just right.

• tgbixby

• Farmington Hills, MI

• 7/22/2013

Easy, delicious & really quite pretty. Perfect for summer! My flank steak was a little thinner and I didn't pay quite enough attention...first side got a little toasty. If you're using a thinner cut...be SURE to watch the clock! Otherwise...yum! I will so be making this again!

• Anonymous

• San Diego, CA

• 6/17/2013

I love the play on bloody marys in this salad, and it really is beautiful if you use a mixture of red and yellow tomatoes. I've made this recipe twice so far, but with flatiron steak. Fabulous for summer.

• lschmidt

• Portland, OR

• 6/4/2013

I have made this recipe twice, without modification, and served it with roasted potatoes. It is a pretty presentation, tastes good and keeps well for leftovers the next day.

• Anonymous

• Farmington Hills, MI

• 10/12/2012

The steak was okay. The salad was a total flavor-bomb!

• Anonymous

• Harleysville, Pa

• 9/2/2012

great idea! i added chopped pickles to the salad, since i love a good dill note in a bloody mary. i added some wetness to the marinade with a bit of worcestershire and hot sauce. i served this with honey glazed cornbread.

• walrusgumbo

• 7/18/2012

Excellent! The rub is really nice; made with chicken instead of beef.

• Anonymous

• Monterey Hills, CA

• 7/15/2012

First time cooking flank steak and as other reviewers pointed out (a) dry rub made too little and (b) a wet marinade would be better to keep the meat tender. The tomato salad is a keeper and went really well with the meat. Its flavor is bold and really made the celery shine- usually celery is hum hum for me but it popped in this recipe. A few changes to the salad, I used a mixed black/green mediterranean olive blend which cut the brinyness down and added a 1/4 cup tomato juice to the dressing. Made everything the morning of and then threw the meat on the grill for no more than 10mins total. Served with Corn and onion grits and lettuce salad. Delish, easy and I would definitely would make this again.

• chickelala

• Iowa

• 6/3/2012

Leftover salad is terrific w/ the addition of a can of drained black beans & avocado. I used one 1.5# flank steak but still doubled the rub. Leftovers make outrageously delicious sandwiches (use ciabatta) that are exceeeeeedingly picnic worthy!

• manhattantart

• Manhattan Beach, CA

• 5/4/2012