Flank Steak with Cucumber and Pepper Relish

First dinner in our new house!  And add to that the fact that I am a first-time homeowner and this is all pretty exciting. 🙂  Coming from a small (understatement) kitchen in our rental, it was pretty awesome to be back in a large, relatively modern kitchen again.  After weeks of eating out with our kitchen packed, it was also excellent to have homemade food again.  This was a recipe I saw in Cooking Light and modified a bit.  The original called for pickled pepperocini, but I couldn’t find any.  Instead, I used roasted yellow peppers and olives to get some brine/tang.  We really enjoyed this – I served it with yellow wax beans tossed with some toasted almonds.


  • 1 flank steak
  • 2 cloves garlic, crushed
  • salt and pepper
  • 1/2 a cucumber, diced
  • 2 roasted red or yellow peppers, diced
  • handful kalamata olives, diced
  • 1 tbsp liquid from olive
  • 1 tbsp liquid from peppers
  • 1 tbsp olive oil
  • 1/2 teaspoon dijon mustard
  • pepper

Rub steak with salt, pepper and garlic and place on a broiler pan.  Broil for 5 minutes per side for medium doneness.  Let rest five minutes before thinly slicing.

For the relish, combine cucumbers, olives, and peppers in a bowl.  Whisk together liquids, oil, mustard, pepper.  Toss with veggies and server over steak.


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