Grilled Skirt Steak with Garlic and Herbs
May 5, 2015
- 1 cup basil Leaves (plus more for garnish)
- 3 scallions, white and green parts, thinly sliced, more for garnish
- 2 tbsps thyme leaves (plus more for garnish)
- 2 large garlic cloves, roughly chopped
- 2 tbsps pickled red onion, roughly chopped
- 1 zest and juice of a lemon
- 2 1/2 lbs skirt steak
- 1/4 cup extra virigin olive oil
- 1 tbsp kosher salt
- 1 tbsp fresh cracked black pepper
1. In a blender or food processor, combine basil, scallions, thyme, garlic, pickled red onion, salt, pepper 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 if desired.
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.
5. Garnish the steak with some fresh herbs ans scallions
We reccomend Pairing this dish with our 2010 Proprietary Blend. A blend of Cabernet Sauvignon, Petit Verdot & Malbec this wine has intense black cherry and blackcurrant flavors accompanied by cassis and dried violet. New French oak aging adds additional warm spice, vanilla, & cedar notes. Fattier cuts of meat work great with bold red wines that have high tannin. The tannin is an astringent which works as a great palate cleanser to for this style of beef.
Adapted from The New York Times