Flank Steak with Cucumber-Pepperoncini Relish

By polledl

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)

Preparation

Step 1

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.
Note:
Pepperoncini peppers are yellow, wrinkled, and slightly spicy; we use both the chopped pickled pepper and pickling liquid to flavor the crunchy relish.