cocktail on a plate | bloody mary steak
This was one of the first recipes I wrote for Weeknight Society and I don't think it's hard to see why! I love a good Bloody Mary. I don't just love them because it's a great cocktail that is delicious but there is always something festive going on when Bloody Mary's are being poured. They are always being poured at Husky tailgates, on vacation in Palm Springs, and when I invite the other PTA moms over to plan something very important.
This is the best way to combine all of those delicious, crunchy, pickle-y, spicy flavors in a way that doesn't get frowned upon because of the whole booze situation. It also doesn't take very long to cook since it's just a flank steak + a pasta salad. Even better, if the weather has finally warmed up in your area then you can pop this on the barbecue.
BLOODY MARY STEAK
In a heavy mixing bowl with a large wooden spoon, crush celery seed with garlic, horseradish, salt and pepper. When combined into a paste, add lime juice, Worcestershire sauce and tomatoes. Stir until combined. Spread generously on the steak. Let rest at least 10 minutes.
Cook orzo according to package directions. When cooked, drain noodles then toss with capers, celery, chives, tomatoes, beans, and olives. In a small bowl or mason jar combine Worcestershire sauce, olive oil, and reserved olive or caper juice. Pour dressing over salad and toss to combine everything.
Heat the barbecue grill to hot. Sear the steak on each side 5-7 minutes. Check the temperature for doneness. Cooking time will vary depending on how thick your cut of meat is. When a meat thermometer reads 140 degrees, remove the meat from the grill. Let it sit on a cutting board covered with aluminum foil or a large bowl for at least 5 minutes. Slice against the grain in long thin slices.
2 pounds flank steak
1 tablespoon celery seed
½ teaspoon horseradish
½ teaspoon pepper
2 teaspoons salt
2 cloves garlic, grated
½ lime, juiced
1teaspoon Worcestershire sauce
2 tablespoons crushed tomatoes
1 cup uncooked orzo
2 tablespoons capers
½ cup chopped celery, about 3 large stalks
1 teaspoon chives
2 large tomatoes, about ½ cup chopped
½ cup chopped pickled beans, about 10-12
½ cup chopped green olives + 1 tbs reserved olive juice
2 tablespoons olive oil
How to pull it off
1. Prepare the marinade for the steak and slather it on the steak. Set aside
2. Cook the orzo & let it cool
3. Start cooking the steak – pop it on the barbecue or in the oven
4. Chop the vegetables for the salad
5. Check steak – pull it off the heat if it’s done.
6. Toss the salad with dressing
7. Slice the steak
* If you want to get a head start, marinade the steak up to 24 hours in advance