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This zesty dish originally comes from Chile, but variations are found in other South American countries. The flank steak gets a burst of flavour from the marinade and Chilean pebre sauce (see recipe below). Use hanger steak or bavette instead of flank if you prefer. Serve with rice.

Servings: 4

Ingredients

11/2 pounds (750 grams) flank steak

2 tablespoons chopped fresh cilantro or basil

2 tablespoons chopped fresh mint

2 teaspoons chopped garlic

1 tablespoon lime juice

1 teaspoon Asian hot sauce

1/2 cup orange juice

1/4 cup olive oil

Kosher salt and freshly ground pepper

Method

Place steak in a baking dish or plastic bag. Combine basil, mint, garlic, lime juice, hot sauce, orange juice and 2 tablespoons olive oil and pour over steak. Let marinate for 1 hour on the counter or 4 hours refrigerated. Drain the marinade and pat steak dry.

Preheat oven to 450 F. Season steak with salt and pepper. Heat a skillet over high heat. Add remaining olive oil and fry steak for 1 minute on each side. Place skillet in oven and roast for about 6 minutes (or depending on thickness of steak) until medium rare.

Place steak on a carving board and let sit for 5 minutes. Slice into ½-inch-thick pieces.

Note: If your skillet is too small for the steak, cut the steak in half and sear it in 2 pieces. Place both pieces on a cookie sheet and roast the same way. It may take a minute longer to cook, as the cookie sheet will be cold when it goes in the oven.

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