This herbaceous Chilean-style salsa is equally good on chicken tacos. To make the salsa spicier, add a tablespoon of minced jalapeño peppers.
HANDS-ON TIME
20 minutes
TOTAL TIME
25 minutes
MAKES
4 servings
INGREDIENTS
PEBRE SALSA:
1 cup packed fresh cilantro leaves
1 cup packed fresh parsley leaves
1 clove garlic, chopped
¼ cup chopped red onion
2 tbsp olive oil
2 tsp red wine vinegar
¼ tsp each salt and pepper
STEAK TACOS:
2 tsp vegetable oil
340 g beef top sirloin grilling steak
8 small (6-inch/15 cm) whole grain whole wheat tortillas
½ cup cherry tomatoes, halved
1 cup shredded Boston or other lettuce
DIRECTIONS
PEBRE SALSA: In food processor, purée together cilantro, parsley, garlic,
onion, oil, vinegar, salt and pepper; set aside.
STEAK TACOS: In skillet, heat oil over medium heat; cook steak, turning once,
until medium-rare, 6 to 8 minutes. Transfer to cutting board; let rest for
10 minutes before slicing across the grain.
While steak is resting, heat tortillas according to package instructions.
Divide steak among tortillas; top with Pebre Salsa, tomatoes and lettuce.
NUTRITIONAL INFORMATION, PER SERVING: about 399 cal, 26 g pro, 18 g total fat (4 g
sat. fat), 33 g carb, 5 g fibre, 40 mg chol, 690 mg sodium, 662 mg potassium. % RDI:
3% calcium, 29% iron, 22% vit A, 42% vit C, 32% folate.
VARIATION
STEAK TACOS
WITH PICO DE GALLO
Omit Pebre Salsa. Make Pico de Gallo: In bowl, stir together 3 cups
quartered grape or cherry tomatoes, ¾ cup finely diced white or red
onion, ¼ cup chopped fresh cilantro, 2 tbsp lime juice, 1 tbsp minced
jalapeño pepper and ¼ tsp salt. Let stand for 30 minutes. Proceed with
recipe as directed, spooning Pico de Gallo over tacos before serving.
