Grilled Flank Steak with Bloody Mary Salad

Substitute flank steak with rump, sirloin or skirt steak.

Cooking guideline based on 3cm thick steak

Rare: 4 minutes on each side

Med-rare: 5 minutes on each side (recommended)

Medium: 6 minutes on each side

Well-done: Not recommended



    1. Start by making the bloody mary tomato salad. In a bowl, steep the onion in 1 tablespoon of sherry vinegar for 10 minutes before adding the tomatoes, olives and celery.
    2. For the dressing, mix together the remaining sherry vinegar with horseradish, Worcestershire and Tabasco and slowly whisk in the olive oil. Pour the dressing over the ingredients and season with salt and pepper.
    3. Drizzle olive oil onto the flank steaks and generously season with salt and freshly ground black pepper.
    4. Grill the steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
    5. Allow the meat to rest for half its cooking time before slicing it into slivers.
    6. Serve the caramelised flank steaks with the lively bloody mary salad.
    Back to top