The other night I wanted to make the Creamy Bibb dressing recipe for our dinner salad. Only problem, I didn't have veganaise. Without that ingredient it just didn't have the dressing consistency for which I had hoped. Never fail, there had to be another use for this lovely, fresh, green sauce.
Yesterday's lunch was to be skirt steak on the grill but as I looked at this dressing fail I get an idea. It is no longer a dressing but a marinade. As I write this, there is a skirt steak basking in a slathering of green sauce marinade and I can't wait to try it.
Now if I could just come up with a better name for this new recipe...
Directions
Puree in a blender:
Puree in a blender:
½ tin anchovy fillets with oil with a large handful each of
chopped chives
parsley
the juice of 1 lemon
3 garlic cloves
1/2 cup EVOO and blend until smooth. Season with salt and pepper
We gave this marinade overnight in the fridge to do its thing and last night we popped the skirt steak on the grill for just under 15 min. Seven minutes on the first side and then flip and another five. The steak was allowed to rest for about 5 min. before we devoured it!
The steak was served over braised Bok Choy with a side of sliced avocado.
We gave this marinade overnight in the fridge to do its thing and last night we popped the skirt steak on the grill for just under 15 min. Seven minutes on the first side and then flip and another five. The steak was allowed to rest for about 5 min. before we devoured it!
The steak was served over braised Bok Choy with a side of sliced avocado.
