How to Prepare Tasty Grilled Skirt Steak with Basil, Garlic and Herbs marinade

Grilled Skirt Steak with Basil, Garlic and Herbs marinade. 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. Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat.

Melissa Clark from the NY times is the creator and I thank her each time I use it!! PS: the Peperoncini in the recipe is important!!! When ready to grill, remove the steak from the marinade, discarding it. You can have Grilled Skirt Steak with Basil, Garlic and Herbs marinade using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Grilled Skirt Steak with Basil, Garlic and Herbs marinade

It's of basil leaves, more for garnish.
You need of scallions, white and green parts, thinly sliced, more for garnish.
It's of lemon thyme leaves, more for garnish.
Prepare of fat garlic cloves, roughly chopped.
You need of coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers.
Prepare of kosher salt.
Prepare of Finely grated zest of 1 -2 lemons (I use 2, it's better, trust me).
You need of Juice of 1 lemon.
You need of extra-virgin olive oil.
Prepare of skirt steak.

Once hot, place the steak on the grill. A quick garlic and lime marinade infuses plenty of flavor while tenderizing the steak for an amazing dinner! Say hello to the best grilled steak recipe—Marinated Skirt Steak with Garlic and Lime! Cooking skirt steak doesn't need to be intimidating, but don't let its reputation of being lean and tough deter you.

Grilled Skirt Steak with Basil, Garlic and Herbs marinade instructions

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..
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)..
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..

Cover and refrigerate for one to two days. Prepare a medium-hot gas or charcoal grill fire. Using paper towel, pat steak dry and place in a large bowl; slather paste mixture all over meat. I used the fresh basil and garlic to both marinate my steak, and to make a delicious sauce to drizzle on top. In a shallow dish rub steaks with garlic and oil.