Flank Steak with Cucumber-Pepperoncini Relish

Flank Steak with Cucumber-Pepperoncini Relish Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Serve a simple steak dinner topped with a peppery veggie-and-cheese relish. Pepperoncini peppers are yellow, wrinkled, and slightly spicy; we use both the chopped pickled pepper and pickling liquid to flavor the crunchy relish.

Yield:

4 servings (serving size: 3 ounces steak and 1/4 cup relish)

Recipe from

Nutritional Information

Calories 219
Fat 11.1 g
Satfat 3.8 g
Monofat 5.2 g
Polyfat 0.6 g
Protein 24.9 g
Carbohydrate 2.4 g
Fiber 0.6 g
Cholesterol 46 mg
Iron 1.7 mg
Sodium 459 mg
Calcium 43 mg

Ingredients

1 (1-pound) flank steak, trimmed
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 tablespoon pickled pepperoncini pepper pickling liquid
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 pickled pepperoncini pepper, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons crumbled feta cheese
1/2 English cucumber, quartered lengthwise and sliced (about 1 cup)

Preparation

1. Preheat broiler.

2. Sprinkle both sides of flank steak evenly with garlic, salt, and 1/4 teaspoon black pepper. Place steak on a broiler pan coated with cooking spray; broil steak 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; cover and let stand 5 minutes. Uncover; cut steak diagonally across grain into thin slices.

3. Combine pepperoncini pickling liquid, olive oil, and mustard in a medium bowl, stirring well with a whisk. Add chopped pepperoncini pepper, parsley, cheese, and cucumber to oil mixture in bowl; toss well to combine. Serve steak with relish.

Note:

Pepperoncini peppers are yellow, wrinkled, and slightly spicy; we use both the chopped pickled pepper and pickling liquid to flavor the crunchy relish.

Jackie Mills,

March 2009
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