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

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. 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..

Using paper towel, pat steak dry and place in a large bowl; slather paste mixture all over meat. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat. To serve, cut steak across grain into slices; place on serving platter. Add in a fresh homemade basil garlic sauce and this is a fabulous steak recipe to try!