Flank Steak with Bloody Mary Tomato Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon ground pepper 
• 1 cup celery stalks chopped (inner stalks and leaves; from 1 bunch)
• 0.5 teaspoon celery seed 
• 3 pounds flank steak 
• 2 pound grape tomatoes halved
• 2 tablespoons horseradish prepared
• 10 servings pepper black freshly ground
• 2 teaspoons brown sugar light packed ()
• 0.5 cup olives green chopped
• 0.3 cup olive oil extra virgin extra-virgin
• 1 teaspoon paprika 
• 1 teaspoon hot sauce hot
• 1 cup onion red finely chopped
• 3 tablespoons sherry vinegar divided
• 10 servings vegetable oil (for brushing)
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• whisk
• grill

Directions

1. Place steaks on a large rimmedbaking sheet; season with salt.
2. Mix sugarand next 3 ingredients in a small bowl; ruball over steaks. Cover; refrigerate 1-3 hours.
3. Let steaks stand at room temperature for1 hour. Build a medium-hot fire in a charcoalgrill, or heat a gas grill to high.
4. Brush grateswith oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.
5. Letrest for 10 minutes. DO AHEAD: Can bemade 1 day ahead.
6. Let cool; cover and chill.Bring to room temperature before slicing.
7. Mix onion and 1 tablespoon vinegar in alarge bowl.
8. Let macerate 10 minutes, tossingoften.
9. Add tomatoes, celery, and olives.
10. Whisk remaining 2 tablespoon vinegar, olivebrine, horseradish, and next 3 ingredientsin a medium bowl. Slowly whisk in oil.
11. Addto bowl with tomato mixture; toss to coat.Season with salt and pepper. DO AHEAD:Can be made 4 hours ahead. Cover; chill.
12. Cut steak crosswise into 1/4"-thick slices.
13. Serve salad with steak.