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

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, grilled skirt steak with basil, garlic and herbs marinade. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Grilled Skirt Steak with Basil, Garlic and Herbs marinade is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Grilled Skirt Steak with Basil, Garlic and Herbs marinade is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have grilled skirt steak with basil, garlic and herbs marinade using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Grilled Skirt Steak with Basil, Garlic and Herbs marinade:
  1. Make ready 1 cup basil leaves, more for garnish
  2. Make ready 3 scallions, white and green parts, thinly sliced, more for garnish
  3. Take 2 tablespoons lemon thyme leaves, more for garnish
  4. Take 2 fat garlic cloves, roughly chopped
  5. Prepare 2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
  6. Get 2 1/2 teaspoons kosher salt
  7. Get Finely grated zest of 1 -2 lemons (I use 2, it's better, trust me)
  8. Get Juice of 1 lemon
  9. Prepare 1/4 cup extra-virgin olive oil
  10. Get 2 1/2 pounds skirt steak
Instructions to make Grilled Skirt Steak with Basil, Garlic and Herbs marinade:
  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.

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