Flank Steak with Cucumber-Pepperoncini Relish
Pepperoncini peppers are yellow, wrinkled, and slightly spicy; we use both the chopped pickled pepper and pickling liquid to flavor the crunchy relish.
Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup relish)
1 (1-pound) flank steak, trimmed
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
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)
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.
CALORIES 219 ; FAT 11.1g (sat 3.8g,mono 5.2g,poly 0.6g); CHOLESTEROL 46mg; CALCIUM 43mg; CARBOHYDRATE 2.4g; SODIUM 459mg; PROTEIN 24.9g; FIBER 0.6g; IRON 1.7mg
Cooking Light, MARCH 2009