Thursday, September 15, 2011

Grilled Chilean Flank Steak with Pebre Sauce

Printable Recipe

Prep time: 5 minutes
Marinating time: overnight
Cook time: 8-10 minutes
Rest time: 5 minutes in the fridge to “relax” the meat

Serves 2-3

1 flank steak
Pebre Sauce:
2 green onions, chopped
1 cup fresh cilantro leaves
1 cup fresh flat leaf/Italian parsley
½ cup water
1-2 jalapeno peppers, seeded & chopped
¼ cup olive oil
¼ cup sherry vinegar
3 cloves garlic, minced
2 tomatoes, finely chopped (out of tomatoes so I used ½ cup canned fire roasted diced tomatoes, drained)

1. Pulse onions, cilantro, parsley, jalapeno and  in a food processor.

2. Lightly score the flank steak (cutting into the flesh, but not right through) on both sides and then add to the zip lock baggie. Rub the marinade all over the meat and place in the fridge overnight. Allow to come to room temperature before grilling.

3. Grilling methods: BBQ over high heat; under the broiler on a rimmed baking sheet, or in a grill pan on top of the stove. Grill for 5 minutes and flip. Continue to cook another 4 minutes or so for medium.

4. Place on a platter and place side that was closest to the fire facing up and refrigerate for 5 minutes.

5. Slice across the grain and serve with garlicky rice and some sautéed greens.

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