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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2008
- 1 1/2 lb beef flank marinating steak 1 inch (2.5 cm) thick
- 2 green onions chopped
- 1 cup packed fresh coriander
- 1 cup fresh parsley
- 2 jalapeño pepper seeded and finely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- 1/4 cup sherry vinegar
- 1/4 cup red wine vinegar
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 2 tomatoes seeded and finely diced
MethodPebre: 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.
Nutritional facts Per each of 8 servings: about
- Sodium 110 mg
- Protein 18 g
- Calories 193.0
- Total fat 12 g
- Cholesterol 36 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
- Iron 16.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 10.0
- Vitamin C 27.0