Flank Steak with Cucumber-Pepperoncini Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Preheat broiler.
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. 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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