Grilled Steak with Giardiniera

Giardiniera, the bright, tangy Italian condiment, is surprisingly easy to make and adds punchy flavor and crunch to this simple sliced steak and arugula salad, making it a staple worth keeping in your fridge.

Ingredients

1 ½ cups white distilled vinegar
3 Tbsp. sugar
2 tsp. kosher salt
½ tsp. crushed red pepper (optional)
½ small head cauliflower
1 large carrot, trimmed
½ red bell pepper, seeded
1 stalk celery
½ cup banana pepper rings, drained
2 lb. flank steak, trimmed
1 (5 - oz.) pkg. baby arugula
2 Tbsp. olive oil
Crusty bread, to serve

Steps

For giardiniera, to a medium saucepan, add vinegar, ½ cup water, sugar, kosher salt and crushed red pepper, if using. Heat over medium-high until the mixture comes to a boil. Stir mixture gently, just until everything dissolves, then remove from heat. Let cool slightly.
Meanwhile, chop cauliflower into small florets, thinly slice carrot and bell pepper. Thinly slice celery on a bias. Tightly pack cauliflower, carrot, bell pepper, celery and banana peppers into a 32-oz. jar. Pour slightly warm brine over vegetables. Cool completely to room temperature, then seal with lid and refrigerate at least 3 hours (preferably 24 hours or more for the best flavor).
Set grill to medium-high and grease grill grates. Pat steak dry with paper towels and season generously with salt and pepper. Grill steak until desired doneness, 5–6 minutes per side. Remove steak from grill and let rest 10 minutes before slicing.
Meanwhile, to a large bowl, add arugula and a small splash of giardiniera pickling liquid. Drizzle with oil and toss to combine. Arrange arugula on a platter. Slice steak and arrange over arugula. Spoon giardiniera over steak. Serve with crusty bread for soaking up juices.

Tips

Use store-bought giardiniera to save time – it’s an easy shortcut that still provides bright, tangy crunch.

This recipe is

Vegetarian
Nut-free
Dairy-free
Egg-free
Lactose-free