This lime marinade has become my new favorite. Couple with the fresh herb salad topping and hit a homerun with those at your table!. The fresh brightness of herbs and tangy lime juice adds layers of flavor to grilled meats, fish or chicken. I use Mexican Mint Marigold in my herb mix because tarragon does not grow well here, but if you have tarragon, use that. We will have this again tonight with sides of baked potato and crispy lettuces, also from our garden. This is my version of Danny Boome’s, used when grilling flank steak on his Food Network show Rescue Chef.
1/4 cup fresh lime juice (about 3 limes)
1 orange, juiced
3 garlic cloves, smashed
3 tablespoons balsamic vinegar
1/2 cup olive oil
Coarse salt and freshly ground black pepper
Put all ingredients in a large Ziploc bag. Add the steak and refrigerate for 30 -45 minutes, turning occasionally. Remove from refrigerator and let come to room temperature before grilling or pan-searing steak.
1 small bunch Italian parsley
1 small bunch sweet basil
1 small bunch cilantro
1 small bunch Mexican Mint Marigold (or use fresh Tarragon if you have it.)
3 tablespoons extra-virgin olive oil
2 limes, juiced
Coarse sea salt and freshly ground pepper
Wash the herbs and pat dry with a kitchen towel. Remove the leaves from stems and chop slightly. Whisk together olive oil, lime juice, salt, and pepper. Add to chopped herbs a few spoonsful at a time until mixture is lightly coated with dressing. You may not need all the dressing, but serve any remaining to pass with a small spoon at the table.