An excellent choice for skirt or flank steaks.
- 1/4 c basil leaves
- 1/4 c cilantro leaves
- 8 peeled garlic cloves
- 2 T sambal oelek (or other Asian chili sauce)
- 2 T Asian fish sauce
- 1 t finely grated lemon zest
- 1 t finely grated lime zest
- 1/2 c vegetable oil
In a mini food processor, pulse the basil, cilantro, garlic, sambal oelek, and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate up to 3 days.
Serve steaks with grilled corn on the cob and lime wedges.