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Recipe Detail Page
Beef Pebre
Spring 2003
The often bland filet gets a burst of flavour from the marinade and the herbal, spicy sauce. Serve with mashed purple potatoes.
Four 1-inch (2.5-cm) thick filet steaks
1 tbsp (15 mL) chopped fresh coriander
1 tbsp (15 mL) chopped fresh basil
1 tbsp (15 mL) chopped fresh mint
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) lime juice
1 tsp (5 mL) Asian hot sauce
1/2 cup (125 mL) orange juice
1/4 cup (50 mL) olive oil
Kosher salt and freshly ground pepper to taste
1. Place steaks in a baking dish or sealable plastic bag. Combine coriander, basil, mint, garlic, lime juice, hot sauce, orange juice and 2 tbsp (25 mL) oil, reserving remaining oil. Pour over the steaks. Marinate 1 hour on the counter or 4 hours refrigerated. Drain marinade and pat steaks dry.
2. Season steaks with salt and pepper. Place skillet over high heat, add remaining 2 tbsp (25 mL) oil and fry steaks about 3 to 4 minutes per side or until medium rare.
3. Place steaks on a carving board and slice into 1/2-inch (1-cm) thick slices. Make a mound of rice and place beef slices around it.
Chilean Pebre
Pebre is a fresh-tasting Chilean herbal hot sauce that has many different forms. This one has a pesto-like texture and is not as hot as many of them. Heat it up with more chilies, if desired. It is excellent with simple meats, chicken or fish. Combined with some sour cream, it makes a great dip for vegetable chips.
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) lime juice
1 tsp (5 mL) chopped garlic
1 cup (250 mL) green onions
1/2 cup (125 mL) fresh cilantro
1/2 cup (125 mL) fresh Italian parsley
2 tbsp (25 mL) seeded and chopped jalapeño pepper
Salt and freshly ground pepper
1. Place all ingredients into food processor or mini-chop and process until combined but still with a bit of texture. Season with salt and pepper.
Makes about 1½ cups (375 mL)
Plantain Fried Rice
Plantains give a Latino taste to this simple fried rice. Twice-frying them makes them crisp. To peel plantains, slice down the length of the skin and peel off. Look for plantains that are darkish yellow but not quite black. Green ones are unripe and do not work for this recipe. Plantains will ripen if left to sit out for a few days.
2 ripe plantains, peeled
¼ cup (50 mL) vegetable oil
Salt and freshly ground pepper
Rice
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) grated ginger
1 cup (250 mL) chopped onions
3 cups (750 mL) cooked rice
2 tbsp (25 mL) soy sauce
¼ cup (50 mL) slivered green onions
Salt and freshly ground pepper
2 tbsp (25 mL) chopped fresh coriander
1. Slice plantains into ½-inch (1-cm) thick rounds. Heat 1 tbsp (15 mL) oil in skillet on medium heat. Add plantain slices in batches and fry about 1 minute per side or until browned, adding more oil as needed. Remove, drain on paper towels and when cool place between two sheets of waxed paper. With a rolling pin, roll them ¼-inch (5-mm) thick.
2. Reheat oil and fry again until browned on each side and slightly crisp. Set aside, season with salt and pepper and dice when cool.
3. Heat 2 tbsp (25 mL) oil in skillet, add ginger and onions and stir-fry for 2 minutes, add rice and cook until heated through. Stir in soy sauce and stir-fry until rice is coated with soy. Stir in green onions and plantains and cook until flavours are amalgamated, about 1 minute. Season with salt and pepper. Sprinkle with coriander.
Serves 4 as a side dish
