Photo: Anna Pelzer
Flank Steak with Bloody Mary Tomato Salad
18 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
450
Calories
6g
Protein
16g
Fat
73g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes