Herb-Marinated Steak with Lemon Recipe for Dinner
This herb-marinated steak with lemon is a flavorful and versatile recipe perfect for dinner. Featuring a fresh herb and lemon marinade, the steak is tender and aromatic, offering a vibrant dish that's simple to prepare and ideal for summer grilling or any time you're craving a savory meal.
Equipment
- Blender or food processor
- Grill or broiler
Ingredients
- 1 cup fresh basil leaves plus torn basil leaves for garnish
- 3 scallions white and green parts, thinly sliced, plus more for garnish
- 2 tablespoons fresh lemon thyme or regular thyme leaves plus more for garnish
- 2 tablespoons fresh mint or dill leaves
- 2 fat garlic cloves
- 1 jalapeño seeded (optional)
- 2½ teaspoons kosher salt
- Finely grated zest of 1 lemon
- Juice of ½ lemon
- ¼ cup extra-virgin olive oil
- 2½ pounds boneless steak e.g., skirt, strip, ribeye, flank, or London broil
Instructions
- Blend the Marinade Ingredients: Combine the basil, scallions, thyme, mint, garlic, and jalapeño (if using) in a blender or food processor. Add the kosher salt, lemon zest, and lemon juice. Pour in the olive oil and process everything until it forms a smooth paste.
- Prepare and Marinate the Steak: Use paper towels to thoroughly pat the steak dry. Place it in a large bowl and spread the herb paste evenly over all sides of the meat. Cover the bowl and refrigerate for a minimum of 30 minutes, or leave it overnight if you want the flavors to deepen.
- Heat the Cooking Surface: When you’re ready to cook, preheat your grill or broiler on high heat.
- Cook the Steak: Remove the steak from the marinade and gently pat it dry with a paper towel, leaving some of the herb mixture clinging to the meat. Cook the steak over direct heat on the grill or under the broiler, following these guidelines for doneness based on thickness: For steaks about ½ inch thick: Cook for 2–4 minutes on each side. For steaks 1 to 1¼ inches thick: Cook for 3–6 minutes on each side. For thicker steaks (1½ to 2 inches): Cook for 6–9 minutes per side.
- Rest and Serve: Once the steak is cooked, transfer it to a cutting board and allow it to rest for 5–10 minutes so the juices redistribute. Slice the steak thinly against the grain and serve it garnished with torn basil leaves, sliced scallions, and additional thyme if desired.
Notes
Adaptations: For extra heat, leave the seeds in the jalapeño. For a milder flavor, omit the garlic or reduce its quantity.
Tip: To enhance flavor, let the steak marinate overnight for a richer, herb-infused taste.
Serving Suggestion: Pair with grilled vegetables or a fresh salad for a complete dinner.
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