Prep 40 mins
Cook 16 mins
I found this delicious recipe in the 'Dinner Tonight!' column in the Chicago Tribune. You can marinate this for as little as 30 minutes but 2-3 hours is best. I've included the 30 minute marinading time in the prep time. If you don't have a food processor just chop the vegetables as small as possible and place in a blender with the olive oil and puree.
- 1 onion, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces (cored and seeded)
- 1 red bell pepper, cut into 1 inch pieces (cored and seeded)
- 1 bunch cilantro or 1 bunch flat leaf parsley
- 6 cloves garlic
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 lb flank steak, scored on both sides
- For the sofrito: puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper.
- Spread 1 cup of the sofrito over the flank steak, working it into the scored crevices of the meat with your fingers; allow the meat to marinate for at least 30 minutes but 2-3 hours is best.
- Prepare grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare.
- Let stand 5 minutes then slice.
- Refrigerate or freeze the rest of the sofrito to use in another dish- it goes really well with sauteed chicken.
I used this on strip steaks and it gave it a very unique flavor. I made as directed, other than the strips, but it had such a strong odor to it, (I think it was the onion I used) I only applied a small amount to one of the steaks and left the other one to Dale's Marinate. I think this would be even better on chicken.