Flank Steak with Zesty Tomato Salad

by Emily Kemme

Summer’s not the time to hang out in the kitchen.  And yet, it is a great time to visit with friends and family over a leisurely meal.  The key is to not get caught up in, what I call, the über-details; at the same time, good food well-prepared is memorable, and only adds to meals which will be recalled in years to come. This particular one is already in demand in our family.  The nice thing about it is it preps easily, and then has to sit for awhile to allow the flavors to meld.  You can relax after a long day of biking, hiking or sightseeing, put your feet up, and let the dinner prepare itself.  Add it to your family’s repertoire.  I guarantee you’ll love it!

Note:  This recipe serves up a crowd.  If you’re making it for fewer hungry people, divide by three!  You’ll still have great leftovers.

For Steak:

3  1 1/2 lb flank steaks

Baleine sea salt (or other coarse crystal sea salt)

4 tsp packed light brown sugar

2 tsp paprika

A hearty meal for a crowd that doesn’t put too much heat on the cook is always welcome in the summertime!

1/2 tsp Old Bay seasoning

1/2 tsp black pepper


For Tomato Salad:

2 c. finely chopped red onion

6 T. Sherry vinegar, divided

2 10.5 oz containers SunBursts Sweet Yellow tomatoes, halved

2 10.5 oz containers red grape tomatoes, halved

inner stalks and leaves of 1 bunch celery, chopped into 1/2″ pieces, about 2 c.

1 c. chopped green olives with pimentos, plus 4 T. reserved olive brine

4 T. hot horseradish

2 T. Worcestershire sauce

2 tsp. Tabasco sauce (or your favorite)

1 tsp celery seeds

1/2 c. extra virgin olive oil

salt and pepper to taste


Prepare Steak:

Place steaks in large roasting pan; you should be able to fit all three in snugly.  Season with salt.  Mix sugar and next 3 ingredients in small bowl.  Rub over steaks, working into the muscle.  Cover with wrap and refrigerate from 1-3 hours.

Let steaks come to room temperature, about an hour.  Heat gas grill to high, and grill to desired temperature, about 5-7 minutes per side for medium rare.  Let rest for 10 minutes.  Slice into 1/4″ slices.  Serve with tomato salad and Paprika Roasted Potatoes.

Prepare Tomato Salad:

Mix onion and 2 T. vinegar in large bowl, and let rest for 10 minutes.  Stir occasionally.  Add tomatoes, celery and olives.

Whisk remaining 4 T. vinegar, olive brine, horseradish and next 3 ingredients in a medium bowl.  Whisk in oil, adding it little by little.  Add to tomato mixture; mix gently to coat.  Season with salt and pepper.  Can be made 4 hours ahead.  Cover and refrigerate.

Serves 12, or less, with ample leftovers for great salad options for the next few days.  And then you can go outside and play!

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