You can’t go wrong with flank steak and pickled celery makes it more better!
For those days that I eat meat, outside of fish, flank steak is my go to lean option. What’s not to like – it’s easy to cook, highly flavorful, and pairs well with just about anything. This flank steak salad recipe proves the latter point on versatility. Here i enjoy it with a few simple ingredients like cherry tomatoes and baby greens. However, what really elevates this dish and makes it even more fun and delicious are the pickled celery.
Now I’m not much of a celery guy. I use celery infrequently and usually in small amounts unless I’m flavoring a stock or sneaking them in a chicken or tuna salad where other items combine to hide that celery flavor I loathe. I still don’t understand those who use it as a dip stick for sauces; carrots yes, celery no. But since I’m a glass half full kinda guy when it comes to food I continue to explore ways to make celery edible. Interestly enough I discovered a new pickling recipe that makes celery actually an enjoyable eating experience. A friend Traci Bermiss recently gave me a culinary book created by IBM (yes that IBM) and in it they added lemongrass to their pickling recipe. I decided to try their recipe here with a few minor tweaks. The entire time preparing the dish, I was like – let this be the one.
Great beats, better eats. Enjoy!