Grilled Flank Steak with Pebre
- Lactose free
- Peanut free
- Low calorie
- Low carb
There are few meals more innately South American than one including a large cut of grilled beef, served with salads and sauces. In Chile, they have a piquant fresh herb salsa, similar to Argentinian chimichurri, called pebre, which serves as a marinade and condiment for this juicy steak. Flank steak is more tender if it's not cooked past medium-rare. If you like your beef more well done, choose a top sirloin grilling steak instead.
Ingredients
- 1 flank steak (2 lb/1 kg)
- Pebre:
- 2 green onions, chopped
- 1 cup (250 mL) each packed fresh coriander and parsley
- 2 jalapeno peppers, seeded and finely chopped
- 1/4 cup (60 mL) corn or olive oil
- 1/4 cup (60 mL) sherry vinegar or red wine vinegar
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) salt
- 2 tomatoes, finely diced
Preparation
Pebre: In food processor, pulse onions, coriander, parsley and jalapeños with ½ cup (125 mL) water until finely chopped. Scrape into bowl and 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 at least 4 hours or overnight.
Reserving marinade, place steak on greased grill over medium-high heat; close lid and grill, turning and basting with reserved marinade once, until medium-rare, about 12 minutes. Transfer to cutting board. Tent with foil and let stand for 5 minutes before slicing across the grain.
Meanwhile, stir tomatoes into remaining pebre; serve with sliced 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 at least 4 hours or overnight.
Reserving marinade, place steak on greased grill over medium-high heat; close lid and grill, turning and basting with reserved marinade once, until medium-rare, about 12 minutes. Transfer to cutting board. Tent with foil and let stand for 5 minutes before slicing across the grain.
Meanwhile, stir tomatoes into remaining pebre; serve with sliced steak.
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