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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pebre:. | 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. 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. 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. Transfer to cutting board and tent with foil, let stand for 5 minutes before slicing thinly across the grain. | 6. Stir the tomatoes into the remaining pebre and serve with the steak. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	1 1/2	1/2		2101.2048	0.0	112.2003	183.6004
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
cilantro	1	cup		3.68	0.5872	0.3408	0.0832
parsley	1	cup		21.6	3.798	1.7819999999999998	0.474
jalapeno pepper	2		seeded chopped	3.2625	0.7312	0.1024	0.0416
extra virgin olive oil	1/4	cup		-	-	-	-
sherry wine vinegar	1/4	cup		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1/4	teaspoon		-	-	-	-
tomato	2		seeded diced	80.4198	17.3796	3.9316	0.8936

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.