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.
1/2 English cucumber, quartered lengthwise and sliced (about 1 cup)
How to Make It
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.
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.
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.
I had most of these ingredients on hand, so I made this dish tonight. I used banana peppers instead of pepperoncini, which probably resulted in a milder relish, but I loved it. I would make the relish again for sure, and this was a simple way to cook flank steak without the grill. Also didn't have fresh parsley, which would have been even better, but threw in some dried. Had roasted potatoes with this. An elegant, quick weekday meal.
This meal is super quick. I served it with wild rice. The highlight is the relish. I thought the steak was a little bland. I usually marinate flank steak, so this recipe didn't carry enough flavor through the meat for me. I think the relish dressing would be good on a greek salad or the relish could be boosted to a salad with a few other additions like tomatoes and onions.
Very good. I made as directed except that I drizzled some lime juice on the steak about 20 min. before cooking. My most favorite flank steak recipes are more Mexican in orientation (and that Merlot Rosemary one, too), but this is delicious. Next time I'd double the relish.
Made the steak with the relish as well as the pita with yogurt dip. Served all together this made for a quick and easy light dinner. I've also substituted the steak for sauteed herbed chicken breasts and this was delicious as well.
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