Printable Recipe
Prep time: 5 minutes
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
Ingredients:
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)
Directions:
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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