Subj : NYT E-Z Dinner - 69
To   : All
From : Dave Drum
Date : Wed Jan 31 2024 18:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Steak w/Sauce Rof
 Categories: Beef, Vegetables, Chilies, Herbs, Citrus
      Yield: 4 servings
 
  1 1/2 lb Skirt steak or boneless
           - short ribs
           Coarse kosher salt & black
           - pepper
      1 md White or yellow onion;
           - diced
      1    Serrano chile; stemmed
      2 cl Garlic; peeled
      4    Scallions; trimmed, thin
           - sliced
      1 sm Bunch parsley; leaves &
           - tender stems only
      1    Lemon
    1/4 c  Extra-virgin olive oil
 
  Pat the steak dry and season lightly with salt.
  
  Roughly chop the onion in a food processor by pulsing
  repeatedly. Add the serrano and garlic and pulse to
  combine. Add the scallions and parsley and pulse until
  chopped into a coarse paste. Transfer the paste to a
  large bowl and zest the lemon directly into it. Stir in
  2 tablespoons oil, 1 teaspoon salt and ½ teaspoon
  pepper. (Alternatively, finely chop the onion, serrano,
  garlic, scallions and parsley into a coarse paste by
  hand. Transfer to a large bowl and stir in the lemon
  zest, oil, salt and pepper.)
  
  Transfer about 3/4 cup of the paste to a small bowl.
  Place the meat in the large bowl and turn to coat.
  Marinate for at least 15 minutes at room temperature, or
  refrigerate, covered if needed, for up to 12 hours.
  
  Combine the reserved marinade with the remaining 2
  tablespoons olive oil and squeeze in about 2 tablespoons
  fresh lemon juice. Season with ¼ teaspoon salt and a
  pinch of black pepper, stir to combine and set aside.
  
  Heat a charcoal or gas grill to medium-high.
  
  Scrape any excess marinade off the steak and discard.
  Grill the steak until the contact side is seared, 4 to 5
  minutes. Flip and cook for an additional 3 minutes for
  medium-rare. Cook for an additional minute on each side
  for medium.
  
  Transfer the steak to a board to rest for at least 5
  minutes. Slice and transfer to a serving platter. Spoon
  the marinade dressing over the steak and serve
  immediately.
  
  By: Yewande Komolafe
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... Well there's nice, there's naughty and then there is barking mad.
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