Prep 5 mins
Cook 15 mins
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 )
- 680.38 g beef flank steak (about 1 inch thick)
- 2 green onions, chopped
- 236.59 ml fresh cilantro
- 236.59 ml fresh parsley
- 2 jalapeno peppers, seeded and finely chopped
- 59.14 ml extra virgin olive oil (or veggie oil)
- 59.14 ml sherry wine vinegar (or red wine vinegar)
- 2 garlic cloves, minced (or more if you wish)
- 1.23 ml salt
- 2 tomatoes, seeded and finely diced
- 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.