Grilled Chilean Steak Pebre with Pasta

Pebre is a slightly hot pesto-like sauce that makes a wonderful accompaniment to beef and pasta. In Chile, this fresh herb sauce is a staple on the table.

Yields4 ServingsDifficultyIntermediatePrep Time30 minsCook Time30 minsTotal Time1 hr 30 mins
Ingredients
 1 cup (250 mL) EACH fresh parsley and cilantro leaves
 ½ cup (125 mL) EACH chopped onion and bottled oil-and-vinegar salad dressing
 ½ tsp (2 mL) EACH hot pepper sauce (or more to taste), salt and pepper
 4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
 3 cups (750 mL) penne pasta (uncooked)
 1½ cups (375 mL) grape tomatoes, quartered
 Freshly grated Parmesan cheese
 Fresh parsley leaves, torn
Method
1

1. Combine parsley, cilantro, onion, dressing, hot pepper sauce, salt and pepper in blender or food processor. Blend until smooth. Transfer half to medium-size bowl and set aside. Place remaining half in large sealable freezer bag and add steaks to bag, turning to coat; seal and refrigerate for 30 to 60 minutes.

2

2. Meanwhile, cook pasta in a large pot of boiling, salted water for about 10 minutes or until al dente. Drain and add to parsley mixture reserved in bowl; toss to coat and let cool.

3

3. Discard marinade from meat; pat steaks dry with paper towel.

4

4. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least.

5

5. Let steaks rest for 5 minutes before serving. Add tomatoes to pasta and serve as a side to the steaks, garnished with Parmesan and parsley.

Tip
6

Use a digital instant-read thermometer inserted sideways for best judgement of doneness.

Nutrition
7

Per 1 cooked portion: about 510 Calories, 36g Protein, 17g Fat, 52g Carbohydrate, 290mg Sodium
Excellent Source of: Iron, Thiamine, Riboflavin, Niacin, Folate, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Vitamin B6
Source of: Potassium, Calcium, Vitamin C, Choline, Magnesium
Contains: Fibre
5g Saturated Fat, 0.2g Trans Fat, 5g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
8

Fresh parsley
Fresh cilantro
Onion
Grape tomatoes, quartered
4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
Bottled oil-and-vinegar salad dressing
Hot pepper sauce
Salt
Pepper
Penne pasta
Freshly grated Parmesan cheese

 

Ingredients

Ingredients
 1 cup (250 mL) EACH fresh parsley and cilantro leaves
 ½ cup (125 mL) EACH chopped onion and bottled oil-and-vinegar salad dressing
 ½ tsp (2 mL) EACH hot pepper sauce (or more to taste), salt and pepper
 4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
 3 cups (750 mL) penne pasta (uncooked)
 1½ cups (375 mL) grape tomatoes, quartered
 Freshly grated Parmesan cheese
 Fresh parsley leaves, torn

Directions

Method
1

1. Combine parsley, cilantro, onion, dressing, hot pepper sauce, salt and pepper in blender or food processor. Blend until smooth. Transfer half to medium-size bowl and set aside. Place remaining half in large sealable freezer bag and add steaks to bag, turning to coat; seal and refrigerate for 30 to 60 minutes.

2

2. Meanwhile, cook pasta in a large pot of boiling, salted water for about 10 minutes or until al dente. Drain and add to parsley mixture reserved in bowl; toss to coat and let cool.

3

3. Discard marinade from meat; pat steaks dry with paper towel.

4

4. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least.

5

5. Let steaks rest for 5 minutes before serving. Add tomatoes to pasta and serve as a side to the steaks, garnished with Parmesan and parsley.

Tip
6

Use a digital instant-read thermometer inserted sideways for best judgement of doneness.

Nutrition
7

Per 1 cooked portion: about 510 Calories, 36g Protein, 17g Fat, 52g Carbohydrate, 290mg Sodium
Excellent Source of: Iron, Thiamine, Riboflavin, Niacin, Folate, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Vitamin B6
Source of: Potassium, Calcium, Vitamin C, Choline, Magnesium
Contains: Fibre
5g Saturated Fat, 0.2g Trans Fat, 5g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
8

Fresh parsley
Fresh cilantro
Onion
Grape tomatoes, quartered
4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
Bottled oil-and-vinegar salad dressing
Hot pepper sauce
Salt
Pepper
Penne pasta
Freshly grated Parmesan cheese

Grilled Chilean Steak Pebre with Pasta