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. Serve with soft pita wedges and a simple dill-garlic yogurt dip. Combine 2/3 cup plain 2% reduced-fat Greek-style yogurt (such as Fage), 2 teaspoons chopped fresh dill, 1 1/2 teaspoons fresh lemon juice, 1 teaspoon bottled minced garlic, 1/8 teaspoon salt, and a dash of ground red pepper.

Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup 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

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.

Nutritional Information

Calories:

219

Fat:

11.1g (sat 3.8g,mono 5.2g,poly 0.6g)

Protein:

24.9g

Carbohydrate:

2.4g

Fiber:

0.6g

Cholesterol:

46mg

Iron:

1.7mg

Sodium:

459mg

Calcium:

43mg