Grilled Skirt Steak with Garlic and Herbs
Grilled Skirt Steak with Garlic and Herbs
Servings: 8 people
Ingredients
- 2 ½ pounds skirt steak
- 1 cup basil leaves more for garnish
- 3 scallions white and green parts, thinly sliced, more for garnish
- 2 tablespoons lemon thyme leaves more for garnish
- 2 fat garlic cloves roughly chopped
- 2 tablespoons coarsely chopped pepperoncini (1 to 2 peppers pickled jalapeno or other pickled peppers
- 2 ½ teaspoons kosher salt
- Finely grated zest of 1 lemon
- ¼ cup of extra virgin olive oil
Instructions
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In a blender or food processor, combine basil, scallions, lemon thyme, garlic, pepperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
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Using paper towel, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
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Prepare the grill.
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Using paper towel, pat the steak dry (you can leave some of the paste, but for the sear, the meat should be dry when it hits the grill).
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Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side.
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Remove from grill, platter, tent and let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.
