I like lists. I like the organization of them. I like adding things to them. I like checking things off them (actually I’m more of a strike-through person). At work, at home, and ESPECIALLY in the kitchen. For 2 years I lived not in walking distance to a grocery store, so food purchasing was done once or twice a month thanks to Zipcar and LISTS. I’d plan a few recipes and make sure to get all the ingredients. It was a good system.
Now that I’m walking distance to 3 (yes THREE!) grocery stores, we do the European go-to-the-market-everyday-for-just-what-you-need. Which is also a very nice system.
So Monday. Manfriend and I have returned from Florida (exhausted, battered, and broke as I predicted) and there is NO food to be found. I work one of the most frantic 11-hour days in history and (still frantically) meet Manfriend at Safeway. Where ALL HELL PROCEEDS TO BREAK LOOSE. I have no list, no plan, no system. Manfriend would rather gouge his eyes out than be in a grocery store at 7pm on a weekday, and THE SHELVES ARE BARE. They are out of milk, most produce, chicken breasts, and anything else you need. At what point did the new shiny Safeway become Communist Russia?
Needless to say, we come home with a motely crew of goods. One of which is a large flank steak, which I must have thrown into the cart right before the Red Army came storming through the doors. A little search through my Google reader, and this little gem was discovered. Cool cucumber, zesty peppers, salty and creamy feta–all over STEAK. Yea, this was going to be good.
Flank Steak with Cucumber-Pepperoncini Relish
from Cooking Light
- 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)
- Preheat broiler. (i love steps like this)
- 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.
- 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. (Slice steak diagonally on the grain)
I also made some brussels to go with because sprouts and bacon were 2 of the 6 ingredients available at the store on Monday.
The photo is not quite up to my standards…but there was anxious, hungry foot-stomping and wimpering going on right directly behind me. This was his plate.
The layered flavors in this are really fantastic–every ingredient gets its time in the spotlight, and they all come together so, so nicely. Fast, fantasic, and hello–healthy! Cooking light clocks this at 219 calories per serving. Are you kidding me? Go fight the commies and get yourself a flank steak immediately.