Prep 5 mins
Cook 0 mins
Pebre is a tangy Chilean condiment that makes a great beef marinade and an even better pasta sauce or chip dip. There are lots of variations out there, but this one is quick and simple, and accentuates the great flavors of Cilantro and Parsley.
- 236.59 ml fresh parsley
- 236.59 ml fresh cilantro
- 118.29 ml chopped onion
- 118.29 ml oil-and-vinegar dressing
- 4.92 ml Tabasco sauce
- 2.46 ml salt
- 2.46 ml pepper
- Blend all ingredients in food processor until smooth.
- Divide in half.
- Place half in a zip-loc with steak to marinate for 1 -12 hours (depending on cut of steak).
- Toss the other half with hot cooked pasta.
My family is not crazy about cilantro, but I love it. So, I made this as written and served it over linguine pasta (as I would basil pesto) and everybody raved about it. It's so easy to make, that we now keep a bowl in the fridge and use it on almost everything. Thanks for sharing.