Chilean Pebre Beef Medallions with Pasta

Chilean Pebre Beef Medallions with Pasta

Pebre is a slightly hot pesto-like sauce that makes a wonderful accompaniment to beef and pasta. In Chile, this fresh herb sauce is a staple on the table. You can use any thick-cut Grilling steak instead of Medallions if you like.

RatingDifficultyIntermediate

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Chilean Pebre Beef Medallions with Pasta

Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1 cup (250 mL) EACH fresh parsley and cilantro
 ½ cup (125 mL) EACH chopped onion and bottled oil-and-vinegar salad dressing
 ½ tsp (2 mL) hot pepper sauce (or more to taste), salt and pepper
 4 Beef Grilling Medallions cut 1-inch (2.5 cm) thick (about 1-1/2 lb/750 g)
 1 medium tomato, seeded and chopped

1

Combine parsley, cilantro, onion, dressing, hot pepper sauce, salt and pepper in blender or food processor. Blend until smooth. Divide in half. Place half in large sealable freezer bag. Refrigerate remaining half in covered bowl. Pierce medallions all over with fork, place in the bag with sauce. Seal and refrigerate for 1 hour (if using marinating medallions, marinate for 12 to 24 hours). Discard marinade from meat, pat medallions dry with paper towels.

2

Place on lightly greased grill over medium-high heat, cook in closed barbecue for 6 to 7 minutes per side for medium. Remove to clean platter, tent with foil and let stand for 5 minutes.

3

Meanwhile toss reserved pebre sauce with hot cooked pasta and chopped tomato. Serve with medallions

Ingredients

 1 cup (250 mL) EACH fresh parsley and cilantro
 ½ cup (125 mL) EACH chopped onion and bottled oil-and-vinegar salad dressing
 ½ tsp (2 mL) hot pepper sauce (or more to taste), salt and pepper
 4 Beef Grilling Medallions cut 1-inch (2.5 cm) thick (about 1-1/2 lb/750 g)
 1 medium tomato, seeded and chopped

Directions

1

Combine parsley, cilantro, onion, dressing, hot pepper sauce, salt and pepper in blender or food processor. Blend until smooth. Divide in half. Place half in large sealable freezer bag. Refrigerate remaining half in covered bowl. Pierce medallions all over with fork, place in the bag with sauce. Seal and refrigerate for 1 hour (if using marinating medallions, marinate for 12 to 24 hours). Discard marinade from meat, pat medallions dry with paper towels.

2

Place on lightly greased grill over medium-high heat, cook in closed barbecue for 6 to 7 minutes per side for medium. Remove to clean platter, tent with foil and let stand for 5 minutes.

3

Meanwhile toss reserved pebre sauce with hot cooked pasta and chopped tomato. Serve with medallions

Chilean Pebre Beef Medallions with Pasta
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