Flank Steak With Cucumber-Pepperoncini Relish
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.
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INGREDIENTS
Nutrition- 1lb flank steak, trimmed
- 1
- 1⁄2teaspoon salt
- 1⁄4teaspoon black pepper
- cooking spray
- 1tablespoon pepperoncini pepper juice
- 1tablespoon extra virgin olive oil
- 1⁄2teaspoon Dijon mustard
- 1pepperoncini pepper, chopped
- 2
- 2
- 1⁄2
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DIRECTIONS
- 1. Preheat broiler.
- 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. 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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