Zesty Grilled Flank Steak with Spicy Pebre Salsa
This Grilled Flank Steak is elevated by a vibrant Chilean pebre salsa that serves as both an intriguing marinade and a lively condiment. The pebre, a delightful blend of fresh herbs, crispy jalapeños, and ripe tomatoes, complements the rich flavors of the well-marinated flank steak. Perfect for summer barbecues or family gatherings, this dish is sure to impress with its dynamic flavors and colorful presentation. Enjoy the harmony of grilled beef and zesty salsa that dances on your palate with every bite.
6-8
Servings
275
Calories
10
Ingredients
Ingredients
beef flank steak
1.5 lbs (about 1 inch thick)
green onions
2 (chopped)
fresh cilantro
1 cup (packed)
fresh parsley
1 cup (packed)
jalapeño peppers
2 (seeded and finely chopped)
extra virgin olive oil
1/4 cup (or vegetable oil)
sherry wine vinegar
1/4 cup (or red wine vinegar)
garlic cloves
2 (minced)
salt
1/4 tsp
tomatoes
2 (seeded and finely diced)
Instructions
1
Prepare the Pebre Salsa: In a food processor or blender, combine the chopped green onions, cilantro, parsley, jalapeños, and 1/2 cup of water. Blend until well combined while keeping some texture. Transfer to a bowl and stir in the olive oil, vinegar, minced garlic, and salt. Adjust the consistency to your preference—smooth or chunky.
2
Marinate the Steak: In a large shallow dish or sealable bag, pour half of the prepared pebre over the flank steak. Ensure the steak is evenly coated by turning it in the marinade. Cover the dish or seal the bag and refrigerate both the steak and the remaining pebre for at least 4 hours, or up to 24 hours for enhanced flavor.
3
Grill the Steak: Preheat your grill to medium-high heat and lightly spray with vegetable oil. Remove the steak from the marinade and discard the used marinade. Place the steak on the grill and close the lid. Grill, turning once, until the steak reaches your desired doneness—approximately 10 minutes for medium rare.
4
Rest and Slice: Once cooked, transfer the steak to a cutting board and tent with foil. Let it rest for 5 minutes to allow the juices to redistribute. Slice the steak thinly against the grain for maximum tenderness.
5
Finish the Pebre: Stir in the diced tomatoes into the remaining pebre and serve it alongside the steak as a vibrant condiment.
Nutrition Information
21g
Fat
2g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of beef used in this recipe?
The recipe uses 1.5 lbs of beef flank steak, approximately 1 inch thick.
What is Pebre salsa?
Pebre is a vibrant Chilean salsa made with green onions, cilantro, parsley, jalapeos, garlic, oil, and vinegar.
How long should the flank steak marinate?
The steak should marinate for at least 4 hours, and up to 24 hours for enhanced flavor.
Can I use a different vinegar if I don't have sherry wine vinegar?
Yes, red wine vinegar is a recommended substitute for sherry wine vinegar in this recipe.
How should the steak be sliced for the best texture?
The steak should be sliced thinly against the grain to ensure maximum tenderness.
What are the nutritional facts for one serving?
Each serving contains approximately 275 calories, 21g of fat, 2g of carbohydrates, and 18g of protein.
How many people does this recipe serve?
This recipe is designed to serve between 6 and 8 people.
Do I need to seed the jalapeo peppers?
Yes, the jalapeos should be seeded and finely chopped before being added to the salsa.
What temperature should the grill be set to?
The grill should be preheated to medium-high heat.
How long does it take to grill the steak to medium-rare?
It takes approximately 10 minutes total on the grill, turning once, for medium-rare.
Is it necessary to let the steak rest after cooking?
Yes, let the steak rest for 5 minutes tented with foil to allow the juices to redistribute.
Can I use vegetable oil instead of extra virgin olive oil?
Yes, vegetable oil is a suitable alternative for the olive oil in the salsa.
When do I add the tomatoes to the Pebre salsa?
The diced tomatoes should be stirred into the remaining pebre just before serving as a condiment.
Should the Pebre salsa be completely smooth?
You can adjust the consistency to your preference, making it either smooth or chunky.
What do I do with the marinade after soaking the steak?
The marinade used for the raw steak should be discarded; only the reserved fresh salsa should be served.
How much water is needed for the salsa base?
The recipe calls for 1/2 cup of water to be blended with the herbs and peppers.
What herbs are required for this recipe?
The recipe requires 1 cup of packed fresh cilantro and 1 cup of packed fresh parsley.
Do I need to grease the grill?
Yes, lightly spray the grill with vegetable oil before placing the steak on it.
How many garlic cloves are in the salsa?
The recipe uses 2 minced garlic cloves.
What is the salt measurement for the seasoning?
The recipe calls for 1/4 teaspoon of salt.
Can I make this dish for a summer barbecue?
Yes, the vibrant and zesty flavors make it a perfect dish for summer grilling and family gatherings.
What equipment is needed to make the salsa?
A food processor or blender is used to combine the herbs, onions, peppers, and water.
Should I refrigerate the salsa while the steak marinates?
Yes, both the marinating steak and the remaining pebre salsa should be refrigerated.
Is this recipe low in carbohydrates?
Yes, with only 2g of carbohydrates per serving, it is a low-carb option.
How many green onions are used?
The recipe requires 2 chopped green onions.
How thick should the steak be?
The flank steak should be about 1 inch thick.
How much fat is in this dish?
There are 21 grams of fat per serving.
What are the main tags for this recipe?
Tags include grilled steak, flank steak, Chilean salsa, pebre, and barbecue.
What is the preparation for the tomatoes?
The tomatoes should be seeded and finely diced.
Does the recipe contain any sugar?
No, the nutritional breakdown indicates there is no sugar in this recipe.