Grilled Flank Steak With Pebre
Recipe: #351
October 09, 2011
"Pebre is a Chilean salsa , a delicious compliment to flank steak. (adapted to our taste from a Canadian Living Recipe)"
Ingredients
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- FOR PEBRE
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Nutritional
- Serving Size: 1 (237.6 g)
- Calories 295.9
- Total Fat - 18.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 77.1 mg
- Sodium - 169.9 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 1.9 g
- Sugars - 3.2 g
- Protein - 25.3 g
- Calcium - 57.5 mg
- Iron - 2.8 mg
- Vitamin C - 72.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In food processor, (I used my blender), chop together onions, cilantro, parsley, jalapeno peppers and 1/2 cup water; transfer to a bowl, stir in oil, vinegar, garlic and salt. Make it as smooth or chunky as you prefer, we like ours chunky.
Step 2
In a large shallow dish or zip lock bag, spoon half of the pebre over the steak; turn to coat; cover and refrigerate steak and remaining pebre separately for at least 4 hours or up to 24 hours.
Step 3
Discard the marinade and place the steak on a veggie sprayed grill over medium high heat, close lid and grill turning once until desired doneness, about 10 minutes for medium rare.
Step 4
Transfer to cutting board and tent with foil, let stand for 5 minutes before slicing thinly across the grain.
Step 5
Stir the tomatoes into the remaining pebre and serve with the steak.
Step 6
Alternately; I grill my steak on a veggie oil sprayed griddler, close lid and grill for no more than 5 minutes for medium rare.
Tips
No special items needed.