Ingredients
-
1 1/2
-
-
2
-
1
-
1
-
2
-
1/4
-
1/4
-
2
-
1/4
-
2
-
-
-
-
Directions
Grilled Flank Steak With Pebre, Pebre is a Chilean salsa, a zesty compliment to the beef steak Used here both as a marinade and a condiment (Adapted from Canadian Living )
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Steps
|
1
Done
|
Pebre:. |
|
2
Done
|
in Food Processor, (used My Blender), Chop Together Onions, Cilantro, Parsley, Jalapeno Peppers and 1/2 Cup Water; Transfer to a Bowl, Stir in Oil, Vinegar, Garlic and Salt. Make It as Smooth or Chunky as You Prefer, We Like Ours Chunky. |
|
3
Done
|
in a Large Shallow Dish or Zip Lock Bag, Spoon Half of the Pebre Over the Steak; Turn to Coat; Cover and Refrigerate Steak and Remaining Pebre Separately For at Least 4 Hours or Up to 24 Hours. |
|
4
Done
|
Discard the Marinade and Place the Steak on a Veggie Sprayed Grill Over Medium High Heat, Close Lid and Grill Turning Once Until Desired Doneness, About 10 Minutes For Medium Rare. |
|
5
Done
|
Transfer to Cutting Board and Tent With Foil, Let Stand For 5 Minutes Before Slicing Thinly Across the Grain. |
|
6
Done
|
Stir the Tomatoes Into the Remaining Pebre and Serve With the Steak. |
|
7
Done
|
Alternately; I Grill My Steak on a Veggie Oil Sprayed Griddler, Close Lid and Grill For No More Than 5 Minutes For Medium Rare. |
