Grilled flat iron with pebre sauce

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.

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