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adwred · Posted: Thu Jun 07, 2007 3:32 pm Post subject: Flank Steak with Pebre

I developed this for one of the magazines I worked for in honour of my Chilean step-dad. Pebre is a Chilean condiment made up of chopped fresh herbs, hot peppers and vinegar. So good. It has carbs from the tomato, but it's just a condiment, so use whatever amount you feel comfortable with.

1 flank steak (2 lb/1 kg)

Pebre:
2 green onions, chopped
1 cup each packed fresh coriander and parsley
2 jalapeño peppers, seeded and finely chopped
1/4 cup olive oil
1/4 cup sherry vinegar or red wine vinegar
2 cloves garlic, minced
1/4 tsp salt
1 tomato, finely diced

Pebre: In food processor, pulse onions, coriander, parsley and jalapeños with ½ cup 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. Or, cook it to your liking. If you like it really rare, then cook on a very hot grill so you still get a nice brown crust. Do not cook past medium-rare, as flank gets tough beyond that point. 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.

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Scout Finch · Meat Devil Joined: 08 Aug 2006 Posts: 1162

Oh my. Yes, I'll be trying this one, ova.

No food processor, though. Sad

adwred · Posted: Thu Jun 07, 2007 5:32 pm Post subject:

You can just finely chop everything with a knife. It might take a while, though, unless you're skilled with a knife. Just bunch everything up on your cutting board and chop away until everything is basically mulch. That's how the Chileans, do it, or they use a mortar and pestle. Yup

_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

kallyn · Pack Member Joined: 21 Nov 2006 Posts: 74 Location: NoVa

I made something almost exactly like this for dinner last night. Mine came from a recipe for "chimichurri" sauce. It was:

1 cup parsley
1 cup cilantro
2 cloves garlic
3/4 tsp red pepper flakes
1/2 tsp salt
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar

I just seared some flat iron steak and spooned the sauce on top. I'm still breathing garlic. Evil

adwred · Posted: Thu Mar 27, 2008 8:09 pm Post subject:

Chimichurri is just the Argentinian version of pebre. Yup

Usually more parsley and less/no coriander.
_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

kallyn · Pack Member Joined: 21 Nov 2006 Posts: 74 Location: NoVa

That sounds right. The actual recipe only called for 1/4 cup cilantro, but what can I say I like the stuff.