I found this delicious recipe in the 'Dinner Tonight!' column in the Chicago Tribune. You can marinate this for as little as 30 minutes but 2-3 hours is best. I've included the 30 minute marinading time in the prep time. If you don't have a food processor just chop the vegetables as small as possible and place in a blender with the olive oil and puree.
1 green bell pepper, cut into 1 inch pieces (cored and seeded)
1 red bell pepper, cut into 1 inch pieces (cored and seeded)
1 bunch cilantro or 1 bunch flat leaf parsley
6 cloves garlic
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 lb flank steak, scored on both sides
Steps:
For the sofrito: puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper.
Spread 1 cup of the sofrito over the flank steak, working it into the scored crevices of the meat with your fingers; allow the meat to marinate for at least 30 minutes but 2-3 hours is best.
Prepare grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare.
Let stand 5 minutes then slice.
Refrigerate or freeze the rest of the sofrito to use in another dish- it goes really well with sauteed chicken.
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