Grilled Skirt Steak with Basil, Garlic and Herbs marinade

Name: Grilled Skirt Steak with Basil, Garlic and Herbs marinade
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 cup basil leaves, more for garnish; 3 scallions, white and green parts, thinly sliced, more for garnish; 2 tablespoons lemon thyme leaves, more for garnish; 2 fat garlic cloves, roughly chopped; 2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers; 2 1/2 teaspoons kosher salt; Finely grated zest of 1 -2 lemons (I use 2, it's better, trust me); Juice of 1 lemon; 1/4 cup extra-virgin olive oil; 2 1/2 pounds skirt steak

PaulN @cook_6047903

If I were to choose a single marinade for steaks, this would be it!!
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!!! They're barely hot (I find them super mild) but do lend a great flavor.

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Ingredients

6-8 servings

1 cupbasil leaves, more for garnish
3scallions, white and green parts, thinly sliced, more for garnish
2 tablespoonslemon thyme leaves, more for garnish
2fat garlic cloves, roughly chopped
2 tablespoonscoarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoonskosher salt
Finely grated zest of 1 -2 lemons (I use 2, it's better, trust me)
Juice of 1 lemon
1/4 cupextra-virgin olive oil
2 1/2 poundsskirt steak

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Steps

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.