Flank Steak with Bloody Mary Tomato Salad Recipe


A boozy salad!? Welll, yes (bloody mary!) and no (there’s no alcohol). Though I’m sure those who want a real boozy salad would find a way to insert a little vodka into this Flank Steak with Bloody Mary Tomato Salad recipe — or just swing back a shot as an apertif — ooooohhhweeeee!!

I spied this recipe on Bon Appetit’s website, then saw that another friend had also made it – there was no way I was going to let summer end without making a bloody mary tomato salad!

The Steak

Well, use whatever you want! I used flank steak, though skirt steak would be just as great. If you’re using flank or skirt, I like to grill, slice all of the steak and then serve the steak sliced. It’s important to cut the flank or skirt steak ACROSS the grain (see tutorial)

Any other cut of steak, such as sirloin, you can just serve whole, like a regular steak.

Flank Steak with Bloody Mary Tomato Salad Recipe - Use any cut of steak

Grill the steak to your liking and then let it rest while you make the Bloody Mary Tomato Salad.

Bloody Mary Tomato Salad Recipe

The ingredients for the salad is what you’d expect – the same stuff that goes into a bloody mary minus the booze:

Flank Steak with Bloody Mary Tomato Salad Recipe - Salad ingredients


The first step is to make a quick-pickle with the onions – it helps tame the bite of the onion, softens the onion and pickled onions are always a win in my book. Just pour some of the olive brine (juice) in a small bowl with very thinly sliced red onions:

Flank Steak with Bloody Mary Tomato Salad Recipe - quick pickle of onions

You’ll want to cut your celery really thin – here’s what I did. First run the vegetable peeler a few times on the celery just to get rid of any stringies. Then slice the celery into thin slices at a VERY steep diagonal. This gives you very tender celery – no stringies!

Flank Steak with Bloody Mary Tomato Salad Recipe - Cut Celery thinly

Combine the tomatoes, celery, celery leaves and add in the red onion WITHOUT the brine (just lift the onions up with a fork or use your hands), but you’ll save the brine to make the dressing, so don’t throw it away!

Flank Steak with Bloody Mary Tomato Salad Recipe - Add onions

In the brine bowl, add in the dressing ingredients and whisk.

Flank Steak with Bloody Mary Tomato Salad Recipe - Whisk dressing ingredients

Pour over salad and toss well.

Flank Steak with Bloody Mary Tomato Salad Recipe - Pour dressing over salad


Flank Steak with Bloody Mary Tomato Salad Recipe - Salad

Serve over your steak.

Flank Steak with Bloody Mary Tomato Salad Recipe - Serve salad over steak

More Recipes to Explore

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie (Steamy Kitchen)

Grilled Steak and Tomato Salad with Rum Vinaigrette (Steamy Kitchen)

Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” Steak (Steamy Kitchen)

Flank Steak Stir-Fry with Asparagus and Red Pepper (Simply Recipes)

Pan-Grilled Flank Steak with Soy-Mustard Sauce (MyRecipes.com)


Flank Steak with Bloody Mary Tomato Salad Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes

Adapted from Bon Appetit
If you don't have celery seeds, feel free to use celery salt, however go light on using the olive brine in the salad dressing.


2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper
1/4 red onion, very thinly sliced
1/4 cup olives, chopped + 2 tablespoons olive brine
1 pint cherry tomatoes, cut in half
2 stalks celery, sliced very thin and diagonally + handful of plucked celery leaves from the tops
2 teaspoons Worcestershire sauce
1/2 teaspoons prepared horseradish
Few shakes of Tabasco sauce
2 tablespoons extra virgin olive oil
1/2 teaspoon celery seeds
Freshly ground black pepper


1. Prepare the quick onion pickle first. In a small bowl, combine the red onion with the olive brine (or juice). Let sit for 10 minutes while you prep the rest of the recipe.

2. Preheat the grill to high heat. Grill the steaks 5-7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.

3. In a large bowl, combine the chopped olives, tomatoes, celery and celery leaves. Add the red onion to the salad, leaving olive brine in the small bowl.

4. To create the dressing, whisk together the remaining ingredients into the olive brine. Season with black pepper. The dressing should be tangy, salty and however spicy you'd like! Add additional olive brine (for more salt), horseradish or hot sauce if desired.

5. If you're using flank or skirt steak, slice the steak ACROSS the grain. Serve steak with the Bloody Mary Tomato Salad.

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Comments 20

  1. Kim Bee

    Jaden this looks so good. I am always impressed with how bright and sharp your pics are too. Mine never look this good. I have never tried flank steak. I know it’s weird. I need to go to the butcher and ask about it. I keep wondering if it’s called something else here in Canada or if it’s just the fact that I live in boonieland and the culinary culture is sub par. I must hunt this stuff down and try this.

  2. GastroStu

    Great recipes with beautiful food photography like this should contain warnings! Will cause extreme hunger! Look amazing, thanks for posting.

  3. krista

    Okay so this might be a little irrelevant to the recipe itself, but how did you do the little affect with the steaks? Did you take the pictures yourself? I am thinking of starting a cooking blog, but am a little uncertain about the whole photography aspect of it!

    Oh and the salad looks amazing – I’ve never thought of steak in salad… I usually put chicken, but this would be a nice alternative.

  4. Chris

    This salad ROCKS as a “condiment” for this steak, Jaden. I just bookmarked this, this recipe is contagious! (in a good way)

  5. Ben Byekwaso

    This recipe looks very enticing to cook. I like the time frame spent both preparing and cooking it. Thank you Jaden for this cool recipe. I shall try it one of these days

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