Grilled Flank Steak with Pebre

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By: Andrew Chase

There are few meals more innately South American than one including a large cut of grilled beef, served with salads and sauces. In Chile, they have a piquant fresh herb salsa, similar to Argentinian chimichurri, called pebre, which serves as a marinade and condiment for this juicy steak. Flank steak is more tender if it's not cooked past medium-rare. If you like your beef more well done, choose a top sirloin grilling steak instead.

Ingredients

1 flank steak (2 lb/1 kg)
Pebre:: 2 green onions, chopped; 1 cup (250 mL) each packed fresh coriander and parsley; 2 jalapeño peppers, seeded and finely chopped; 1/4 cup (60 mL) corn or olive oil; 1/4 cup (60 mL) sherry vinegar or red wine vinegar; 2 cloves garlic, minced; 1/4 tsp (1 mL) salt; 2 tomatoes, finely diced

Preparation

Pebre: In food processor, pulse onions, coriander, parsley and jalapeños with ½ cup (125 mL) water until finely chopped. Scrape into bowl and stir in oil, vinegar, garlic and salt.

Place steak in large shallow dish; spoon half of the pebre over steak and turn to coat. Cover and refrigerate steak and remaining pebre separately for at least 4 hours or overnight.

Reserving marinade, place steak on greased grill over medium-high heat; close lid and grill, turning and basting with reserved marinade once, until medium-rare, about 12 minutes. Transfer to cutting board. Tent with foil and let stand for 5 minutes before slicing across the grain.

Meanwhile, stir tomatoes into remaining pebre; serve with sliced steak.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	262
Protein	26 g
Fat (total)	16 g
Sat. Fat	4 g
Carbohydrate	3 g
Fibre	1 g
Cholesterol	44 mg
Sodium	135 mg
Calcium	2 % RDI
Iron	17 % RDI
Vitamin A	9 % RDI
Vitamin C	37 % RDI
Folate	11 % RDI

Source

Homemakers Magazine: Summer 2004

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