Flank Steak with Cucumber-Pepperoncini Relish

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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. 1. Preheat broiler.
  2. 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. 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.

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