Lunch / Dinner
Planked Rib-Eye Steaks with Pebre Sauce
Pebre [pe-bre] means pepper in Spanish. This classic Chilean sauce is as popular as ketchup is in the U.S. It's great served on a plank-cooked rib-eye steak.
Ingredients
FOR THE SAUCE, PURÉE:
COMBINE:
FOR THE STEAKS, ARRANGE:
Instructions
Prepare a four burner gas grill, heating two center burners to low heat and two outer burners to mediumhigh heat to maintain a temperature of 450–500°.
For the sauce, purée cilantro and garlic with oil and vinegar in a food processor.
Combine bell pepper, scallions, and serranos in a bowl.
Stir in cilantro mixture. Season sauce with salt, black pepper, and pepper flakes.
For the steaks, arrange soaked planks on grill over outer burners until planks begin to smoke, 3–4 minutes. Flip planks and arrange over center burners.
Cook steaks on planks, covered, until a thermometer inserted into centers registers 125°, about 20 minutes. Move steaks to outer burners and grill until marks appear, 1–2 minutes per side for medium-rare. Transfer steaks to a platter; let rest at least 5 minutes.
Serve steaks with sauce.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 701
% Daily Value*
Total Fat 49g 75%
Saturated Fat 15g 75%
Cholesterol 150mg 50%
Sodium 175mg 7%
Carbs 5g 1%
Fiber 2g 8%
Protein 61g
*Percent Daily Values are based on a 2,000 calorie diet.