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

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