A visit with old friends and Bloody Mary Tomato Salad.. Fun & Yum :)

We had a visit from friends that have been with us longer than most this week.  Shawn was my BFF before there were BFFs :) & Don was Billy's roommate, our original "couple" friends.  We've been living in different cities for more than 20 years, but when we get together, it's much like we've never been apart. This was the first time they got to meet our boys & we were seeing their youngest for the first time since she was little.  Everyone had fun & the meal was fabulous!


Our Disney World Vacation kept us from cooking & posting, but I'll write about it later, I learned a lot about travel with kids!


For last night's dinner we made flank steak & bloody mary tomato salad... Delish! The flavors of the dressing really do mirror the taste of a good bloody mary.  Both of the kids helped chop up veggies, Andres broke out  both his swim goggles & the old slap chop for the onions.  Here's the recipe, SO good! And since it's tomato season, you can get really amazing tastes, so you should try it now. I'm gonna go grab the left overs for lunch now, my mouth is watering just thinking how much better it probably is after marinating in that all night. 

Flank Steak with Bloody Mary Tomato Salad
Steak:
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)

Salad:
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

For steak: 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.

For salad: Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives. 
Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill. 
Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.