Chilean Steak with Pepper Sauce (Entrana Con Pebre)Wine Pairings: Malbec
- 2 red ripe tomatoes
- 1 poblano pepper, or 2 Anaheim peppers
- 2 scallions, both white and green parts, trimmed
- ½ cup chopped fresh cilantro
- ½ cup extra-virgin olive oil, preferably Chilean
- Juice of 1 lemon, or more to taste
- Coarse salt (kosher or sea) and Freshly ground black pepper
- 1½ pounds entraña or skirt steak
- Garlic salt (optional)
Cut each tomato in half and wring out the pulp and seeds. For a milder pebre, seed the pepper(s). Very finely chop the tomatoes, pepper(s), and scallions. Transfer the chopped vegetables to a mixing bowl and stir in the cilantro, olive oil, and lemon juice. Taste for seasoning, adding salt and black pepper to taste and more lemon juice as necessary; the pebre should be highly seasoned. You can make the pebre up to 4 hours ahead; taste it for seasoning before serving, adding more salt and/or pepper as necessary.
Set up the grill for direct grilling and preheat it to high. Brush and oil the grill grate. Season the steaks on both sides with salt and black pepper; a Chilean might not use garlic salt, however, it works nicely with the pebre. Grill the steaks until cooked to taste, 3 to 5 minutes per side for medium. Transfer the steaks to a platter or plates. Spoon a little pebre on top and serve the rest on the side. As Santiagan grilling enthusiast Francisco Ortiz notes, you don’t need salads, vegetable side dishes, starches, or desserts (although he does allow for the presence of a hard roll). It’s all about the pebre and the meat.
Serves 4 | Recipe from app.ckbk.com