green2Go Restaurant, Bar & Bakery

green2GO a unique organic restaurant, marketplace and bar that's changing the world with beautiful, delicious, sustainable food in Brea, CA

green2Go is a unique organic restaurant, marketplace and bar in Brea California that features healthy, clean, delicious and beautifully prepared food from local sources. green2Go's model of sustainability creates a farm to fork experience unlike any other restaurant or market in America or the world. Stop by today to see what clean, healthy, beautiful food tastes like.

Flank Steak with Bloody Mary Tomato Salad

Our favorite Bloody Mary fixings make a juicy accompaniment for grilled flank steak.

The salad tastes better if prepared a few hours ahead.

Steak:

  • 2 1 1/2 pounds flank steaks
  • sea salt
  • 2 teaspoons (packed) light brown organic 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 organic cherry or grape tomatoes, halved
  • 1 cup chopped organic 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
  • sea 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.

From our kitchen to yours, ENJOY!

Join Us

Signup with your email address (click blue button) to receive exclusive green2Go news & updates.

Connect With Us

green2Go
2435A E. Imperial Hwy. 
Brea, CA 92821
Store: (714) 482-2130

g2G-pin-vector-button small.png