GRILLED FLANK STEAK WITH PEBRE
Pebre is a Chilean salsa, a zesty compliment to the beef steak. Used here both as a marinade and a condiment. (Adapted from Canadian Living )
Provided by Derf2440
Categories Steak
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pebre:.
- 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.
- 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.
- 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.
- Transfer to cutting board and tent with foil, let stand for 5 minutes before slicing thinly across the grain.
- Stir the tomatoes into the remaining pebre and serve with the steak.
- Alternately; I grill my steak on a veggie oil sprayed griddler, close lid and grill for no more than 5 minutes for medium rare.
Nutrition Facts : Calories 324.6, Fat 19.8, SaturatedFat 5.6, Cholesterol 57.8, Sodium 167, Carbohydrate 3.3, Fiber 1.2, Sugar 1.5, Protein 32.2
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