[CH] Grilled Flank Steak with Pebre

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Grilled Flank Steak with Pebre
Canadian Living

This Chilean fresh herb salsa, called Pebre, is similar to Argentine 
chimchirri. Here it is used as a marinade and served on the side.

Ingredients:
1.5 lbs marinating flank steak, 1" thick
2 green onions, chopped
1 cup each packed fresh coriander and parsley
2 jalapenos, seeded and chopped (or appropriate peppers!)
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar or sherry vinegar
2 garlic cloves, minced
1/4 tsp salt
2 tomatoes, seeded and finely diced

Directions:

In food processor, pulse together onions, coriander, parsley, jalapenos, and 
1/2 cup of water till finely chopped.Scrape into bowl, add oil, vinegar, 
garlic and salt.

Place steak in large shallow dish, add half of pebre over steak and turn to 
coat. cover and refridgerate steak and remaining pebre for 4 hours.

Discard marinade, grill steak.  Add tomatoes to pebre. Serve with steak.


-- 
Linda
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Love is friendship set on fire. - French Proverb 

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