Dinner: Flank Steak with Bloody Mary Tomato Salad

Recipe by /contributors/sara-dickerman Our favorite Bloody Mary fixings make a juicy accompaniment for grilled flank steak. The salad tastes better if prepared a few hours ahead.

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)

Instructions

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.
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.

Share Flank Steak with Bloody Mary Tomato Salad

Amount Per ONE Serving
Calories 0 kcal
Fat 0 g
Carbohydrate 0 g
Protein 0 g

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