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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

daneanp's Review

July 31, 2013
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.

seaside725's Review

November 30, 2012
This is a tasty good flank steak. I really liked the relish, and so did my husband and sons. I broiled it 4 minutes per side and served it with rice.

snapdragen's Review

April 02, 2012
I was surprised how much I liked this. I think I'd like a little bit more pepperocini taste in the relish, otherwise - delish!

HAbomb's Review

December 06, 2010
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.

michellefries's Review

October 10, 2010
I really loved the flavor of the meat. The relish was also tasty. Very good together.

2BPaulaB's Review

August 15, 2010
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.

Flits21's Review

May 19, 2010
This was a great weeknight meal.. easy prep and easy cleanup. It was also a nice flavor change from a lot of other recipes. I served with roasted potatoes and a bit of sauteed baby spinach.

ekuhistorygirl's Review

March 17, 2010
Pretty good and easy! Loved the relish.

EllenDeller's Review

March 15, 2010
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.

SassySpoons's Review

February 10, 2010
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.