You can marinate these herbal, citrusy steaks for as little as 30 minutes, or as long as overnight, so they'll be ready to grill when you are. The marinade will work with any of your favorite steaks - or try it on chicken thighs or pork chops.
Technique Tip: Skirt Steak and other 1/2-inch thick steaks: 2 to 4 minutes per side.
Strip, flank, filet mignon, ribeye, and other 1-inch to 1 1/4-inch thick steaks: 3 to 6 minutes per side.
London Broil and other 1 1/2 to 2-inch inches thick steaks: 5 to 8 minutes per side.
- 1/2 cup fresh basil or cilantro leaves
- 3 scallions (white and green parts), thinly sliced
- 2 tablespoons fresh lemon or regular thyme leaves
- 2 tablespoons fresh mint leaves or dill
- 2 fat garlic cloves
- 2 1/2 teaspoons kosher salt
- 1 Finely grated zest of a lemon
- 1/2 lemon juiced
- 1/4 cup extra-virgin olive oil
- 2 1/2 pounds boneless steak, such as skirt, strip, ribeye, flank, London broil, or strip
1. In a blender or food processor, combine the basil, scallions, thyme, mint, garlic, salt, lemon zest, and lemon juice. Pour olive oil over the mixture; blend until it turns to paste.
2. Using paper towels, pat the steak dry and place in a large bowl; slather the paste mixture all over the meat. Cover and refrigerate for at least 30 minutes or even better, overnight.
3. When you are ready to cook the steak, light the grill or preheat the broiler. Use a paper towel to pat the meat dry. Grill the meat over direct heat or broil until the meat nicely browned on both sides, see below for cooking time chart. Let it rest for 5 to 10 minutes before slicing against the grain and serving.