Recipe: Yummy 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.

Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Remove steak from marinade; discard marinade. You can have Grilled Skirt Steak with Basil, Garlic and Herbs marinade using 10 ingredients and 3 steps. Here is how you cook it.

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

1. Prepare 1 cup of basil leaves, more for garnish.
2. You need 3 of scallions, white and green parts, thinly sliced, more for garnish.
3. It's 2 tablespoons of lemon thyme leaves, more for garnish.
4. It's 2 of fat garlic cloves, roughly chopped.
5. Prepare 2 tablespoons of coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers.
6. Prepare 2 1/2 teaspoons of kosher salt.
7. Prepare of Finely grated zest of 1 -2 lemons (I use 2, it's better, trust me).
8. It's of Juice of 1 lemon.
9. It's 1/4 cup of extra-virgin olive oil.
10. Prepare 2 1/2 pounds of skirt steak.

Place steak on grid over medium, ash-covered coals. This garlic-herb marinade is ultra-versatile, but feel free to play with the herbs and acidic components: Rosemary, Mint, Cilantro, and citrus are all great mix-ins. For the best grilled skirt steak, always be sure to follow these three tips: Grill until beads of moisture form on the browned surface, and then remove from heat. See great recipes for Grilled Skirt Steak with Basil, Garlic and Herbs marinade too! (Steak may also be marinated in a Ziploc bag).

Grilled Skirt Steak with Basil, Garlic and Herbs marinade step by step

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..

Sprinkle steak lightly with onion powder, garlic, powder and salt and pepper during grilling (on both sides). In hindsight I wish I would have followed suit. Skirt steak on the other hand is a thin, long cut from the diaphragm muscles of a cow and is more beefy in flavor compared to flank steak. They make a great stir-fry meat and for fajitas, burritos or sandwiches - just like my Marinated Grill Skirt Steak HERE. Recipe: Grilled Steak-and-Ratatouille Salad with Basil-Garlic Vinaigrette.