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    You are in: Home / Recipes / Grilled Flank Steak With Pebre Recipe
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    Grilled Flank Steak With Pebre

    Grilled Flank Steak With Pebre. Photo by Derf

    1/4 Photos of Grilled Flank Steak With Pebre

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Derf's Note:

    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 )

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    Units: US | Metric



    1. 1
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Transfer to cutting board and tent with foil, let stand for 5 minutes before slicing thinly across the grain.
    6. 6
      Stir the tomatoes into the remaining pebre and serve with the steak.
    7. 7
      Alternately; I grill my steak on a veggie oil sprayed griddler, close lid and grill for no more than 5 minutes for medium rare.

    Ratings & Reviews:


    Nutritional Facts for Grilled Flank Steak With Pebre

    Serving Size: 1 (140 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.5
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 5.6 g
    Cholesterol 57.8 mg
    Sodium 167.0 mg
    Total Carbohydrate 3.3 g
    Dietary Fiber 1.1 g
    Sugars 1.4 g
    Protein 32.1 g

    The following items or measurements are not included:

    sherry wine vinegar

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