Flank Steak With Cucumber-Pepperoncini Relish |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe from Cooking Light and it is fabulous. Since it is meant for lighter fare, I tried the fat-free feta (recipe didn't call for fat-free version) and it did ruin the taste, so I recommend using regular feta. The recipe calls for bottled minced garlic and a pickled pepperoncini pepper, for some reason I couldn't add that to the ingredient list, so please keep that in mind when gathering your ingredients. I hope you enjoy. Ingredients:
1 lb flank steak, trimmed |
1 tablespoon garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
1 tablespoon pepperoncini pepper juice |
1 tablespoon extra virgin olive oil |
1/2 teaspoon dijon mustard |
1 pepperoncini pepper, chopped |
2 tablespoons fresh flat-leaf parsley, chopped |
2 tablespoons feta cheese, crumbled |
1/2 english cucumber, quarted lenghtwise & sliced (about 1 cup) |
Directions:
1. 1. Preheat broiler.
2. 2. Sprinkle both sides of flank steak evenly with garlic, salt, & 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.
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