The Missing Ingredient

A Food Blog

Garlic-Chile Wet Paste Marinade August 22, 2008

I only had 30 minutes to marinade and forgot to wipe off the paste.  I used a grill pan indoors.  Pretty good overall.  Changes in green.

Source:  Cook’s Illustrated

6 Tbs. corn or vegetable oil (4 Tbs)

6 medium garlic cloves, minced or pressed through garlic press (2 Tbs)

2 medium scallions, minced (3 Tbs)

1 medium chipolte chile in adobo sauce, minced (1 Tbs)

1 medium jalapeno chile, minced (1 Tbs)

2 Lb. flank steak, patted dry with paper towels

2 tsp. kosher salt

 

1.  Puree first 5 ingredients in blender until smooth, scraping down blender as needed.

2.  Place steak on rimmed baking sheet or in large baking dish.  Using a dinner fork, prick stead about 20 times on each side.  Rub both sides of steak evenly with 2 tsp. salt and then with paste.  Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

3.  Using paper towels, wipe paste off steak; season both sides with pepper.  Grill steak until well browned.

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