Flank steak is not only one of the cheaper cuts of beef; it’s also one of the simplest to make absolutely delicious. In this recipe, we’re heading to Chile to get inspired by their fantastic wines and cuisine. We wanted to create a steak that would be right at home either in a hip restaurant in Santiago or at a backyard barbecue somewhere in the country. What truly gives this steak it’s Chilean flavors is the pebre, a sauce similar to chimichurri that adds a wonderful depth of flavor to the dish. When paired with a Chilean Cabernet Sauvignon, you might just close your eyes and think you’re strolling down the streets of Chile.
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