Recipe: Perfect Grilled Skirt Steak with Basil, Garlic and Herbs marinade

Grilled Skirt Steak with Basil, Garlic and Herbs marinade. Try Making This With Grill Mates® Steak Seasoning For Restaurant Quality Flavor. 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.

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. Cover and refrigerate for one to two days. Prepare a medium-hot gas or charcoal grill fire. You can have Grilled Skirt Steak with Basil, Garlic and Herbs marinade using 10 ingredients and 3 steps. Here is how you achieve that.

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

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

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. Place steak on grid over medium, ash-covered coals.

Grilled Skirt Steak with Basil, Garlic and Herbs marinade instructions

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..

Adapted from Steve Raichlen's The Barbecue! This is a quick, easy marinade that makes an amazing grilled steak. The key to making this REALLY fast is to use a thin cut steak and only cook it for a couple of minutes on each side. I serve with grilled vegetables and rice for a complete meal. Grilling might just be the best way to cook up a skirt steak.