Flank Steak With Cucumber Pepperoncini Relish Food

FLANK STEAK WITH MELON RELISH

Flank Steak with Melon Relish image

Provided by Gene Briggs

Categories Beef Fruit Low Cal Backyard BBQ Dinner Lunch Melon Cantaloupe Meat Steak Summer Grill Grill/Barbecue Healthy Self Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 large cantaloupe, peeled, seeded and diced
1 medium red onion, diced
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
2 tablespoon white balsamic (or cider) vinegar
2 tablespoon extra-virgin olive oil
3 pounds flank steaks
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.

FLANK STEAK WITH CUCUMBER-PEPPERONCINI RELISH

Flank Steak With Cucumber-Pepperoncini Relish image

I got this recipe from Cooking Light and it is fabulous. Since it is meant for lighter fare, I tried the fat-free feta (recipe didn't call for fat-free version) and it did ruin the taste, so I recommend using regular feta. The recipe calls for bottled minced garlic and a pickled pepperoncini pepper, for some reason I couldn't add that to the ingredient list, so please keep that in mind when gathering your ingredients. I hope you enjoy.

Provided by KimmieCat1

Categories Meat

Time 30m

Yield 4 3 oz. steak with 1/4 cup relish, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb flank steak, trimmed
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
cooking spray
1 tablespoon pepperoncini pepper juice
1 tablespoon extra virgin olive oil
1/2 teaspoon Dijon mustard
1 pepperoncini pepper, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons feta cheese, crumbled
1/2 English cucumber, quarted lenghtwise & sliced (about 1 cup)

Steps:

1. Preheat broiler.
2. Sprinkle both sides of flank steak evenly with garlic, salt, & 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.

GRILLED FLANK STEAK WITH SUMMER RELISH

Grilled Flank Steak with Summer Relish image

My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1 beef flank steak (1-1/2 pounds)
RELISH:
4 large ears sweet corn, husks removed
4 green onions
2 medium tomatoes
1 poblano pepper
2 tablespoons olive oil, divided
1 medium ripe avocado, peeled and cubed
1 teaspoon balsamic vinegar
1/2 teaspoon salt

Steps:

Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

Nutrition Facts : Calories 547 calories, Fat 30 g fat (8 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 907 mg sodium, Carbohydrate 36 g carbohydrate (12 g sugars, Fiber 7 g fiber), Protein 39 g protein.

GRILLED FLANK STEAK WITH CORN RELISH

Grilled Flank Steak With Corn Relish image

Make and share this Grilled Flank Steak With Corn Relish recipe from Food.com.

Provided by jonesies

Categories Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb flank steak
1/2 cup olive oil
1/4 cup Worcestershire sauce
2 garlic cloves, crushed
2 tablespoons olive oil
1 cup red onion, chopped
2 jalapeno peppers, finely chopped
2 cups corn kernels, fresh, about 4 ears
1/2 teaspoon sea salt
3/4 teaspoon crushed red pepper flakes
3 tablespoons lime juice
1 tablespoon honey

Steps:

Marinate flank steak in 1/2 cup olive oil, worcestershire sauce and garlic for 1 3/4 hours.
Remove from marinade and season with salt and pepper.
Grill until medium=rare, about 7 minutes per side.
Let steak rest for 15 minutes before thinly slicing.
Serve hot or at room temperature, topped with corn relish (recipe follows).
Corn Salsa:.
Heat 2 tbsp olive oil in medium skillet over medium heat.
Add onion and jalapenos and cook for 1 minute.
Add corn and continue to cook until vegetables are slightly soft, about 5minutes.
Remove from heat and toss with remaining ingredients.
Cool and serve at room temperature over grilled flank steak.

Nutrition Facts : Calories 609.6, Fat 43.9, SaturatedFat 8.7, Cholesterol 46.5, Sodium 525.6, Carbohydrate 30.8, Fiber 2.9, Sugar 8.3, Protein 27.2

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