Grilled Skirt Steak With Garlic and Herbs

• 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 jalapeno or other pickled peppers
• 2 1/2 teaspoons kosher salt
• Finely grated zest of 1 lemon
• Juice of half a lemon
• 1/4 cup extra-virgin olive oil
• 2 1/2 pounds skirt steak

1. In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice.
2. Pour olive oil over mixture; blend until it turns to paste.
3. Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat.
4. Cover and refrigerate at least 30 minutes or overnight.
5. Light the grill.
6. Use a paper towel to pat steak dry.
7. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.)
8. Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side.
9. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

basil, scallions, lemon thyme, garlic, peperoncini, kosher salt, lemon, extravirgin olive oil, skirt steak

Taken from cooking.nytimes.com/recipes/1016728 (may not work)