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Flank Steak with Cucumber-Pepperoncini Relish

Flank Steak with Cucumber-Pepperoncini Relish
Photo: Randy Mayor; Styling: Jan Gautro
Yield

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

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.

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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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