Grilled Chilean Pebre-Seasoned Steak and Pasta

Pebre is a slightly hot pesto-like sauce that makes a wonderful accompaniment to beef and pasta. In Chile, this fresh herb sauce is a staple on the table.
Yield 4 Servings Prep. Time 30 min Marinating Time 30 min Cooking Time 30 min Total Time 90 min


Here are the following ingredients:

  • 1 cup (250 mL) EACH fresh parsley and cilantro leaves
  • ½ cup (125 mL) EACH chopped onion and bottled oil-and-vinegar salad dressing
  • ½ tsp (2 mL) EACH hot pepper sauce (or more to taste), salt and pepper
  • 4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
  • 3 cups (750 mL) penne pasta (uncooked)
  • 1½ cups (375 mL) grape tomatoes, quartered
  • Freshly grated Parmesan cheese
  • Fresh parsley leaves, torn

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine parsley, cilantro, onion, dressing, hot pepper sauce, salt and pepper in blender or food processor. Blend until smooth. Transfer half to medium-size bowl and set aside. Place remaining half in large sealable freezer bag and add steaks to bag, turning to coat; seal and refrigerate for 30 to 60 minutes.
  2. Meanwhile, cook pasta in a large pot of boiling, salted water for about 10 minutes or until al dente. Drain and add to parsley mixture reserved in bowl; toss to coat and let cool.
  3. Discard marinade from meat; pat steaks dry with paper towel.
  4. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least.
  5. Let steaks rest for 5 minutes before serving. Add tomatoes to pasta and serve as a side to the steaks, garnished with Parmesan and parsley.