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
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.