Recipes

Ingredients

• 2 flank steaks, 1 1/2 lb each
• kosher salt
• 2 tsp light brown sugar, packed
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly ground black pepper
• Vegetable oil (for brushing)
• 1 cup finely chopped red onion
• 3 tbsp sherry vinegar, divided
• 2 lbs 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 tbsp olive brine
• 2 tbsp prepared horseradish
• 1 tbsp Worchestershire sauce
• 1 tsp hot pepper sauce
• 1/2 tsp celery seed
• 1/4 cup extra-virgin olive oil