Grilled Skirt Steak With Basil, Garlic And Herbs Marinade Recipe by PaulN
Grilled Skirt Steak with Basil, Garlic and Herbs marinade Cooking Instructions 1 In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste. 2 Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight (better). 3 Light the grill. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions. 1 In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste. 1 In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste. 2 Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight (better). 2 Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight (better). 3 Light the grill. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions. 3 Light the grill. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Buttermilk Corn Muffins Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies BBQ Chicken Thighs Buttermilk Corn Muffins Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies BBQ Chicken Thighs Flourless Chocolate Wafer Thins Cranberry Mousse Dome Chicken A La Lee Crock pot chicken soup Chili O'Brien Crab stuffed waffle Easy chocolate chip cookies Matcha Cheesecake Coffie Lover's Cake Big Daddy's Slow Cooker Turkey Breast and Stuffing Flourless Chocolate Wafer Thins Cranberry Mousse Dome Chicken A La Lee Crock pot chicken soup Chili O'Brien Crab stuffed waffle Easy chocolate chip cookies Matcha Cheesecake Coffie Lover's Cake Big Daddy's Slow Cooker Turkey Breast and Stuffing