Rating: 4.5 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Jackie Mills
Recipe by Cooking Light March 2009

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Read the full recipe after the video.

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

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Directions

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  • Preheat broiler.

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  • 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.

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.

Nutrition Facts

219 calories; fat 11.1g; saturated fat 3.8g; mono fat 5.2g; poly fat 0.6g; protein 24.9g; carbohydrates 2.4g; fiber 0.6g; cholesterol 46mg; iron 1.7mg; sodium 459mg; calcium 43mg.
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