Herbed Spicy Thai Marinade
Makes enough marinade for 32 ounces of steak
- ½ cup basil leaves
- ¼ cup cilantro leaves
- 8 peeled cloves garlic
- 2 tablespoons sambal oelek*
- 2 tablespoons fish sauce
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- ½ cup vegetable oil
- 4 (8-ounce) Certified Piedmontese steaks, or 32 ounces of your favorite Certified Piedmontese beef cut
*Sambal oelek is a chili paste made of ground red hot chili peppers. Find it in the Asian food section of the grocery store or online.
In a 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 almost smooth.
Divide the meat evenly between two large sealable plastic bags (2 steaks in each bag). Pour the marinade over top and turn the meat to coat. Seal and refrigerate for at least 4 hours and up to 24 hours