Grilled flat iron with pebre sauce
Prep 5 mins
Cook 10 mins
Serves 4
Difficulty 1
Pebre sauce is a classic Chilean salsa for grilled meats. Fresh and vibrant, it’s just the thing for summer barbecues. You can choose any cut of meat that’s suitable for grilling – we’ve gone with flat iron steak (oyster blade) because it’s full of flavour and a large piece will serve a crowd.
1 large flat iron steak
PEBRE SAUCE
2 aji chillies, skin removed, finely chopped (see note)
2 spring onions, finely chopped
1 bunch coriander, finely chopped
Juice of 2 limes
60ml (¼ cup) olive oil
½ tsp salt
1. Preheat a barbecue, preferably a charcoal barbecue over high heat. Brush steak with oil and grill, turning occasionally until cooked medium-rare, or to your liking. Make sure you rest the steak well after cooking to allow the juices to settle, a good 5 minutes at least.
2. Meanwhile, for pebre sauce, stir ingredients in a bowl and check seasoning – it should be quite acidic, which will balance out with the fattiness of the grilled meat.
3. Serve steak, thickly sliced and doused in pebre sauce.
INGREDIENTS
METHOD
N O T E
Aji Amarillo are a yellow chilli, and preserved chillies are available from Essential Ingredient. Remove the skins and seeds of the chillies before using. Dried yellow chilli flakes can be substituted from Herbies. You can include quartered cherry tomatoes to the salsa, if they are very ripe, though not necessary.
Recipe and image by Eatable.
