Chilean BBQ with pebre

Sirloin steak on the BBQ with chilean cilantro salsa

  • 679gr Sirloin steak
  • 4 cups of onions (in slices)
  • ½ teaspoon of sugar
  • ½ teaspoon of salt 
  • 1 garlic clove
  • ½ teaspoon of oregano
  • ½ teaspoon of recently ground black pepper
  • ¼ teaspoon of ground cumin
  • 2 spoonfuls of pebre (chilean sauce)
     

Get a big pan, spray it with cooking oil and keep on a medium flame. Add the sliced onions and sugar and cover and cook them for 10 minutes until they are golden brown, turning them frequently. Keep warm.

Prepare the BBQ. Cut the sirloin, sufficient for 6 fillets. Place a fillet between 2 sheets of cling film and using a meat pounder carefully smoothen out the steaks until they are an even width across each fillet. Repeat the process for all six steaks.

Mix the salt with the other 4 ingredients. Rub the mix with salt on both sides of the fillets. Put the fillets on the grill covered in cooking oil. Cook for 2 minutes on each side and until the desired cooking point. Cover each fillet with the onion mix then sprinkle with two teaspoons of pebre (chilean salsa).

Pebre

  • ⅔ cup vegetable stock
  • ½ cup chopped fresh cilantro
  • ½ cup chopped onion
  • ½ cup chopped red pepper
  • ¼ cup white vinegar
  • ¼ cup of olive oil
  • 1 teaspoon salt
  • 1 teaspoon of dry oregano
  • 1 teaspoon of ground red pepper
  • ½ teaspoon of red pepper recently ground
  • 4 chopped cloves of garlic

 

Mix all the ingredients together and stir until well combined.
 

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