Grilled Flank Steak With Pebre

Ingredients

• 1 1/2 lbs beef flank steak (about 1 inch thick)

Pebre

• 2 green onions, chopped
• 1 cup fresh cilantro
• 1 cup fresh parsley
• 2 jalapeno peppers, seeded and finely chopped
• 1/4 cup extra virgin olive oil (or veggie oil)
• 1/4 cup sherry wine vinegar (or red wine vinegar)
• 2 garlic cloves, minced (or more if you wish)
• 1/4 teaspoon salt
• 2 tomatoes, seeded and finely diced

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.