It's all about the relish. Use a mix of colored peppers for this almost-fruity condiment that is equally good with fish, chicken and pork.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

40 mins
55 mins
3 cups relish + 36 oz. cooked steak


Ingredient Checklist


Instructions Checklist
  • For relish, in an extra-large, deep skillet, heat olive oil over medium. Add peppers and stir to coat with oil. Add 1 teaspoon salt. Cook until peppers are softened, about 10 minutes, stirring occasionally. Stir in garlic and crushed red pepper. Cook until fragrant, about 5 minutes. Add balsamic vinegar and sugar, reduce heat to prevent scorching, and cook until vinegar reduces and becomes syrupy, about 10 minutes. Add dried tomatoes and cook 2 to 3 minutes to incorporate flavors. Remove from heat and add basil. Set aside.

  • Pat steak dry and season both sides generously with salt and cracked black pepper.

  • Grill steaks on rack of a covered grill directly over medium 10 to 12 minutes for medium-rare (145°) or 12 to 15 minutes for medium (160°). Remove steaks from grill, tent with foil and let rest 5 to 10 minutes. Slice thinly against the grain. Serve relish warm or at room temperature over sliced flank steak.

Nutrition Facts

475 calories; fat 25g; cholesterol 99mg; saturated fat 8g; carbohydrates 14g; mono fat 14g; poly fat 2g; trans fatty acid 1g; insoluble fiber 3g; sugars 9g; protein 48g; vitamin a 4851.3IU; vitamin c 195.9mg; thiamin 0.3mg; riboflavin 0.7mg; niacin equivalents 16.3mg; vitamin b6 1mg; folate 81.5mcg; vitamin b12 5.4mcg; sodium 388mg; potassium 1096mg; calcium 33mg; iron 4.7mg.