I've made many Cooking Light flank steak recipes and this one is right up there with the best of them. I used fresh garlic and really rubbed it in on both sides of the steak and let it rest for about 10 minutes before I put it on our Traeger grill. The relish is a great accompaniment to the beef. I served this with sliced tomatoes and avocado and whole wheat pita bread with a little hummus. Really good, really easy, really filling.
Flank Steak with Cucumber-Pepperoncini 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.
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- Calories: 219
- Fat: 11.1g
- Saturated fat: 3.8g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 0.6g
- Protein: 24.9g
- Carbohydrate: 2.4g
- Fiber: 0.6g
- Cholesterol: 46mg
- Iron: 1.7mg
- Sodium: 459mg
- Calcium: 43mg
- 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)
- 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.
Pepperoncini peppers are yellow, wrinkled, and slightly spicy; we use both the chopped pickled pepper and pickling liquid to flavor the crunchy relish.
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