Flank Steak with Zesty Cucumber-Pepperoncini Relish
The aroma of searing steak, mingled with the sharp, bright notes of pickled peppers and fresh herbs, always transports me back to those sun-drenched summer evenings spent in my grandmother’s garden. She wasn’t a professional chef, but her intuition in the kitchen was unparalleled, and she had a knack for transforming simple ingredients into vibrant, unforgettable meals. This flank steak with cucumber-pepperoncini relish is a prime example of that magic. I remember one particular evening, a sudden downpour had threatened to ruin our barbecue, but my grandmother, ever the optimist, simply moved the feast indoors. We gathered around her worn oak table, the grill marks on the steak still visible, the coolness of the cucumber relish a welcome counterpoint to the rich beef, and laughter filled the air as we savored every bite. It’s a dish that tastes of sunshine, resilience, and pure, unadulterated joy.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes (plus 5 minutes standing time)
- Servings: 4
- Yield: 4 (3 oz steak servings with 1/4 cup relish)
- Dietary Type: Contains Dairy
Ingredients
For the Flank Steak:
- 1 pound flank steak, trimmed
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
For the Cucumber-Pepperoncini Relish:
- 1 tablespoon pepperoncini pepper juice (reserved from the jar)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1 pepperoncini pepper, finely chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 tablespoons feta cheese, crumbled
- 1/2 English cucumber, quartered lengthwise and sliced (about 1 cup)
Equipment Needed
- Broiler pan
- Cutting board
- Sharp knife
- Medium bowl
- Whisk
Instructions
- Preheat your broiler. Ensure the oven rack is positioned about 4 inches from the heat source.
- Prepare the flank steak. Evenly sprinkle both sides of the flank steak with the minced garlic, salt, and 1/4 teaspoon of black pepper.
- Broil the steak. Place the seasoned flank steak on a broiler pan that has been lightly coated with cooking spray. Broil for 5 minutes on each side, or until it reaches your desired degree of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, it would be 135-140°F (57-60°C).
- Rest the steak. Once broiled, carefully transfer the flank steak to a cutting board. Cover it loosely with foil and let it stand for 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist final product.
- Slice the steak. After resting, uncover the steak and cut it diagonally across the grain into thin slices. Slicing against the grain is essential for tender steak, especially with tougher cuts like flank steak.
- Prepare the relish. While the steak is resting, combine the pepperoncini pepper juice, extra virgin olive oil, and Dijon mustard in a medium bowl. Whisk these ingredients together vigorously until well combined and emulsified.
- Assemble the relish. To the oil mixture in the bowl, add the chopped pepperoncini pepper, chopped parsley, crumbled feta cheese, and sliced English cucumber. Toss all the relish ingredients gently to ensure they are well combined and coated with the dressing.
- Serve. Arrange the thinly sliced flank steak on plates and generously serve the zesty cucumber-pepperoncini relish alongside or spooned over the steak.
Expert Tips & Tricks
- Achieving the Perfect Sear: Ensure your broiler is fully preheated before placing the steak. A hot broiler creates a beautiful char and helps lock in the juices. Don’t overcrowd the broiler pan; cook steaks one at a time if necessary to maintain optimal heat.
- The Art of Slicing: Always slice flank steak against the grain. Look for the direction of the muscle fibers and cut perpendicularly across them. This breaks down the connective tissue, making each bite incredibly tender. A sharp knife is your best friend here.
- Relish Customization: While this recipe is designed for a specific flavor profile, feel free to adjust the amounts of pepperoncini or parsley to suit your preference. If you enjoy a bit more heat, add a pinch of red pepper flakes to the relish.
- Make-Ahead Relish: The cucumber-pepperoncini relish can be made a few hours ahead of time and refrigerated. However, for the freshest crunch, it’s best to combine it just before serving, especially if you’re sensitive to soggy cucumbers.
Serving & Storage Suggestions
This flank steak with cucumber-pepperoncini relish is a fantastic centerpiece for a light and flavorful meal. Serve it immediately after preparation to enjoy the steak at its best. It pairs wonderfully with a simple green salad, grilled asparagus, or fluffy couscous.
Leftovers:
Any leftover flank steak and relish can be stored separately in airtight containers in the refrigerator for up to 2 days. The steak can be enjoyed cold in salads or sandwiches, or gently reheated. The relish is best consumed fresh, but leftovers can be added to other dishes for a pop of flavor. Reheating the steak is best done briefly in a skillet or the oven at a low temperature to prevent it from drying out.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 249.7 kcal | |
| Calories from Fat | 52% | |
| Total Fat | 14.4 g | 22% |
| Saturated Fat | 5.5 g | 27% |
| Cholesterol | 83.4 mg | 27% |
| Sodium | 654.6 mg | 27% |
| Total Carbohydrate | 3.5 g | 1% |
| Dietary Fiber | 0.6 g | 2% |
| Sugars | 1.6 g | 6% |
| Protein | 25.7 g | 51% |
Nutritional information is an estimate and may vary based on specific ingredients and preparation methods used.
Variations & Substitutions
- For a Creamier Feta: If you prefer a softer texture in your relish, a creamy goat cheese can be a delightful substitute for feta, offering a tangier profile.
- Herb Alternatives: While parsley is classic, fresh dill or chives would also add a lovely herbaceous note to the relish.
- Spicier Kick: For those who enjoy a bit more heat, consider adding a finely minced jalapeño or a pinch of red pepper flakes to the relish mixture.
- Different Cuts of Steak: While flank steak is ideal for its texture and ability to absorb marinades, a skirt steak or even a lean sirloin could be used, though cooking times might need slight adjustments.
FAQs
Q: Can I grill the flank steak instead of broiling it?
A: Absolutely! You can grill the flank steak over medium-high heat for approximately 4-6 minutes per side, depending on thickness and desired doneness.
Q: How do I ensure my flank steak is tender?
A: Marinating the steak for at least 30 minutes (or up to a few hours) before cooking, and most importantly, slicing it thinly against the grain after cooking, are the keys to tenderness.
Q: What kind of pepperoncini peppers should I use?
A: Any standard jarred pepperoncini peppers will work. Reserve some of the brine from the jar for the relish dressing.
Q: Can I make the relish ahead of time?
A: You can chop the vegetables and prepare the dressing ingredients in advance, but it’s best to combine them just before serving for optimal freshness and crispness.
Q: What if I don’t have Dijon mustard?
A: A good quality yellow mustard or a mild stone-ground mustard can be used as a substitute, though the flavor profile will be slightly altered.
Final Thoughts
This flank steak with its vibrant cucumber-pepperoncini relish is more than just a recipe; it’s an invitation to savor fresh, bold flavors and create lasting memories in your own kitchen. It’s proof that simple ingredients, prepared with a little care and attention, can yield extraordinary results. I encourage you to give this dish a try, perhaps on a balmy evening when you can enjoy it outdoors, letting the flavors transport you. Don’t hesitate to experiment with the relish or serve it alongside your favorite summer side dishes. I would be delighted to hear about your culinary adventures with this recipe!