MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Steak With Sauce Rof
 Categories: Beef, Vegetables, Chilies, Herbs, Citrus
      Yield: 4 servings
 
  1 1/2 lb Skirt steak or boneless
           - short ribs
           Coarse kosher salt & black
           - pepper
      1 md White or yellow onion;
           - diced
      1    Serrano chile; stemmed
      2 cl Garlic; peeled
      4    Scallions; trimmed, thin
           - sliced
      1 bn Parsley; leaves & tender
           - stems only
      1    Lemon
    1/4 c  Extra-virgin olive oil
 
  Pat the steak dry and season lightly with salt.
  
  Roughly chop the onion in a food processor by pulsing repeatedly.
  Add the serrano and garlic and pulse to combine. Add the scallions
  and parsley and pulse until chopped into a coarse paste. Transfer
  the paste to a large bowl and zest the lemon directly into it. Stir
  in 2 tb oil, 1 ts salt and 1/2 ts pepper. (Alternatively, finely
  chop the onion, serrano, garlic, scallions and parsley into a
  coarse paste by hand. Transfer to a large bowl and stir in the
  lemon zest, oil, salt and pepper.)
  
  Transfer about 3/4 cup of the paste to a small bowl. Place the meat
  in the large bowl and turn to coat. Marinate for at least
  15 minutes at room temperature, or refrigerate, covered if needed,
  for up to 12 hours.
  
  Combine the reserved marinade with the remaining 2 tb olive oil and
  squeeze in about 2 tb fresh lemon juice. Season with 1/4 ts salt
  and a pinch of black pepper, stir to combine and set aside.
  
  Heat a charcoal or gas grill to medium-high.
  
  Scrape any excess marinade off the steak and discard. Grill the
  steak until the contact side is seared, 4 to 5 minutes. Flip and
  cook for an additional 3 minutes for medium-rare. Cook for an
  additional minute on each side for medium.
  
  Transfer the steak to a board to rest for at least 5 minutes. Slice
  and transfer to a serving platter. Spoon the marinade dressing over
  the steak and serve immediately.
  
  Recipe by Yewande Komolafe
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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