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Nutrition Facts

Serving Size 1 (186g)

Recipe makes 6 servings

The following items or measurements are not included below:

1/4 cup sherry wine vinegar

Calories 324
Calories from Fat 177 (54%)
Amount Per Serving %DV
Total Fat 19.8g 30%
Saturated Fat 5.6g 28%
Monounsaturated Fat 10.9g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 57mg 19%
Sodium 167mg 6%
Potassium 563mg 16%
Total Carbohydrate 3.3g 1%
Dietary Fiber 1.2g 4%
Sugars 1.5g
Protein 32.2g 64%

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Dinner Party For 6 (June 20/09)

Derf

Grilled Flank Steak With Pebre

Recipe #378533 | 20 min | 5 min prep
Derf

By: Derf
Jun 23, 2009

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 )

SERVES 6 -8 (change servings and units)

Ingredients

Pebre

Directions

  1. 1
    Pebre:.
  2. 2
    In food processor, (I 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. 3
    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. 4
    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. 5
    Transfer to cutting board and tent with foil, let stand for 5 minutes before slicing thinly across the grain.
  6. 6
    Stir the tomatoes into the remaining pebre and serve with the steak.
  7. 7
    Alternately; I grill my steak on a veggie oil sprayed griddler, close lid and grill for no more than 5 minutes for medium rare.

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