| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 cup |
Ingredients
- 1 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1 tablespoon fresh thyme leaves
- 2 large or 3 medium cloves garlic, coarsely chopped
- 2 scallions, sliced
- Zest and juice of 1 lemon
- Kosher salt and freshly cracked black pepper
- 1/4 cup extra-virgin olive oil
Instructions
- Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 140 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 148 mg |
Reviews
I’ve never done a marinade before… my husband didn’t stop raving about it!
I’ve made this marinade a few times… It brightens up a steak dinner, perfect for a steak salad on a summer night! Perfection! It’s my go-to!
We made this for our memorial day cook out and it was divine! The steak was very tender and the depth of flavor was amazing. Thanks guys!-Toni