Try grilling Herb Marinated Steak for a steak that’s not only tender but flavored perfectly. Fresh herbs make ordinary beef into something extraordinary.
My grill master husband, makes an awesome steak, always cooked just perfectly. I normally just coat it with this salt and pepper blend they sell at the butcher shop and let it warm to room temperature. However with fresh herbs growing in pots in the backyard I thought I would see if I could improve on what is already a pretty awesome steak. If you have a good cut of meat and don’t over cook it, steak is pretty good with just a salt rub. But try adding this herby paste to the steaks and marinate them for at least 30 minutes, overnight is even better, and you will be wowed but the flavor and how tender they are.
How to make an herb marinade for steaks
The marinade I used was made up mostly of basil, with scallions, mint and thyme. To that I added garlic and a jalapeño and them some lemon juice and olive oil. You can change up the herbs depending on what you like and have available. Try adding rosemary or parsley, the only requirements are the olive oil, lemon juice and salt. You will make this into a paste and rub it all over the steaks. Cover them and refrigerate overnight if possible and if not at least 30 minutes. Then let them come to room temperature before grilling.
What’s the best way to grill steaks
I used rib-eyes, which is the cut I like the best for grilling. The ones I typically find are about 11/2 to 2 inches thick. You will want to pat them dry a bit to get the moisture off but leave the paste in place. Then grill them over direct heat for about 3-6 minutes per side depending on the thickness and how well you want them cooked. A meat thermometer is a handy tool for this. If you don’t have a grill or it’s covered in snow, you can get close to the same affect by placing them under the broiler for about the same amount of time. Just be prepared for some smoke to get in your kitchen. My smoke detector is so sensitive, but if I turn on the fan first, it will draw the smoke away. That’s why the grill works so well for steaks.
Can you use dried herbs instead of fresh
Yes, you can use dried herbs, they won’t have quite the same flavor. You will need to reduce the amounts if using dried herbs as the flavor will be more concentrated. I suggest a three to one ratio – 1 tablespoons of fresh would equal 1 teaspoon of dried. For this recipe I would suggest ⅓ cup of dried basil and 2 teaspoons of dried thyme.
What should use serve with Herb Marinated Steak
Since the steak is so easy to make you can spend extra time on the sides and make Super Crunch Roasted Potatoes or maybe Roasted Potato Salad. Or if you want something quick and easy try some Charred Corn, or grab some fresh fruit and make Tequila Lime Blueberry Salad. Of course you can’t go wrong with Lemon Pasta with Summer Squash.
Herb Marinated Steak
- 1 cup fresh basil
- 3 scallions thinly sliced
- 2 tablespoons fresh thyme
- 2 tablespoons fresh mint
- 2 cloves garlic
- 1 jalapeno seeded and sliced
- 2 ½ teaspoons salt
- 1 lemon lemon zest
- ½ lemon lemon juice
- ¼ cup olive oil
- 2½ lbs steaks
- Combine all ingredients except the steaks and place in a food processor, pulse until a paste forms.
- Pat the steaks dry and place in a shallow baking dish or rimmed baking pan. Cover and refrigerate for at least 30 minutes or overnight.
- When ready to cook, heat the grill to high. Use a paper towel to pat the meat dry leaving on as much paste as possible. Grill over direct heat or under the broiler until they are browned on both sides, about 3-6 minutes per side if 1 to 11/4 inch thick, 6-9 minutes if 2 inches thick. Let rest for 5-10 minutes.
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