Grilled Flank Steak with Pebre
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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.
Servings: 6 to 8
Ingredients:
| 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% |
Suggested Recipes
-
1-1/2 lb (750 g) beef flank marinating steak, 1 inch (2.5 cm) thick
Pebre:
2 green onions, chopped
1 cup (250 mL) each packed fresh coriander and parsley
2 jalape?eppers, seeded and finely chopped
1/4 cup (50 mL) extra-virgin olive oil or vegetable oil
1/4 cup (50 mL) sherry vinegar or red_wine_vinegar
2 cloves garlic, minced
1/4 tsp (1 mL) 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.
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.
Tags:
Source
Canadian Living Magazine: July 2008
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