adwred
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Flank Steak with PebreI 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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Scout Finch
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Oh my. Yes, I'll be trying this one, ova.
No food processor, though. 
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adwred
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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. 
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kallyn
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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. 
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adwred
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Chimichurri is just the Argentinian version of pebre. Usually more parsley and less/no coriander.
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kallyn
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That sounds right. The actual recipe only called for 1/4 cup cilantro, but what can I say I like the stuff.
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