Spicy Thai Steak

1. 1

   In a mini food processor, combine the basil, cilantro, garlic,

2. 2

   and fish sauce and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth.

3. 3

   Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.

4. 4

   Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.