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Prep Time: 40 Minutes Cook Time: 16 Minutes |
Ready In: 56 Minutes Servings: 4 |
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I found this delicious recipe in the 'Dinner Tonight!' column in the Chicago Tribune. You can marinate this for as little as 30 minutes but 2-3 hours is best. I've included the 30 minute marinading time in the prep time. If you don't have a food processor just chop the vegetables as small as possible and place in a blender with the olive oil and puree. Ingredients:
1 onion, cut into 1 inch pieces |
1 green bell pepper, cut into 1 inch pieces (cored and seeded) |
1 red bell pepper, cut into 1 inch pieces (cored and seeded) |
1 bunch cilantro or 1 bunch flat leaf parsley |
6 cloves garlic |
1 tablespoon olive oil |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1 lb flank steak, scored on both sides |
Directions:
1. For the sofrito: puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper.
2. Spread 1 cup of the sofrito over the flank steak, working it into the scored crevices of the meat with your fingers; allow the meat to marinate for at least 30 minutes but 2-3 hours is best.
3. Prepare grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare.
4. Let stand 5 minutes then slice.
5. Refrigerate or freeze the rest of the sofrito to use in another dish- it goes really well with sauteed chicken.
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