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Grilled Flank Steak with Pebre

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Flank Steak with Pebre

This recipe makes 8 servings

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Nutritional Info

Per each of 8 servings: about -
cal 193
pro 18 g
total fat 12 g
sat. fat 3 g
carb 2 g
fibre 1 g
chol 36 mg
sodium 110 mg
% RDI: -
calcium 2
iron 16
vit A 10
vit C 27
folate 10

This Chilean fresh herb salsa, called pebre, is similar to the Argentine chimichurri. Here it is used as a marinade and served on the side as a condiment.

Ingredients

  • 1-1/2 lb beef flank marinating steak, 1 inch (2.5 cm) thick
  • Pebre:
  • 2 green onions, chopped
  • 1 cup packed fresh coriander
  • 1 cup fresh parsley
  • 2 jalapeño peppers, seeded and finely chopped
  • 1/4 cup extra-virgin olive oil or vegetable oil
  • 1/4 cup sherry vinegar or red wine vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 2 tomatoes, seeded and finely diced

Preparation

Pebre: In food processor, pulse together onions, coriander, parsley, jalape?eppers and 1/2 cup (125 mL) water until finely chopped. Scrape into bowl. Stir in oil, vinegar, garlic and salt.

Place steak in large shallow dish; spoon half of the pebre over steak and turn to coat. Cover and refrigerate steak and remaining pebre separately for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Discarding marinade, place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 10 minutes for medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly across the grain.

Stir tomatoes into remaining pebre; serve with steak.

Source : Canadian Living Magazine: July 2008

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