Grilled Flank Steak with Pebre

Author: Canadian Living

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

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 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

Method

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.

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

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Flank Steak with Pebre

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