Sofrito-Marinated Steak

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.

• Ready In: 56 mins
• Serves: 4

Ingredients

• 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

Directions

1. For the sofrito: puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper.
2. 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.
3. Prepare grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare.
4. Let stand 5 minutes then slice.
5. Refrigerate or freeze the rest of the sofrito to use in another dish- it goes really well with sauteed chicken.