Flank Steak with Cucumber Pepperoncini Relish
Elevate your weeknight dinners with this vibrant and mouthwatering Flank Steak with Cucumber Pepperoncini Relish! Perfectly seared and seasoned with garlic, smoked paprika, and black pepper, the tender flank steak becomes the star of your plate. Topping it off is a refreshing cucumber pepperoncini relish, featuring crisp cucumbers, tangy pepperoncini, zesty red onion, and a honey-kissed red wine vinegar dressing for the perfect balance of flavors. Ready in just 30 minutes, this recipe is a delightful combination of bold and bright, ideal for family meals or casual entertaining. Serve it with a side of roasted vegetables or over a bed of greens for a complete and satisfying dish.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 whole cucumber, diced
- 0.5 cup pepperoncini, finely chopped
- 0.25 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
Instructions
Pat the flank steak dry using paper towels. Rub both sides with 2 tablespoons of olive oil, garlic powder, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Set aside to marinate for 15 minutes at room temperature.
While the steak is marinating, prepare the cucumber pepperoncini relish. In a medium bowl, combine the diced cucumber, chopped pepperoncini, red onion, and parsley.
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, honey, and 1/2 teaspoon of salt. Pour the dressing over the cucumber mixture and toss to combine. Set the relish aside to allow the flavors to meld.
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil and allow it to shimmer.
Place the flank steak in the pan and sear for 4-5 minutes on each side for medium-rare, or longer depending on your desired level of doneness.
Remove the steak from the pan and transfer it to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to maximize tenderness.
Serve the sliced flank steak topped with the cucumber pepperoncini relish. Enjoy!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6671 mg | 290% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 14.3 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1818 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
