I don’t know why I decided to buy lots and lots of heads of garlic that day. When I got home, I tried incorporating all that garlic into different dishes. It was not too difficult; I peeled the cloves, whirled them in my food processor, prepared a few marinades, and froze them for another day. This was one of my favorites from that day.
2 pounds skirt steak
⅓ cup crushed garlic (about 1 head)
¼ cup fresh parsley leaves
juice of 1 lime
2 tablespoons olive oil
½ teaspoon cumin
¼ teaspoon turmeric
⅛ teaspoon black pepper
- In a food processor fitted with the S blade, blend garlic, parsley, lime juice, oil, turmeric, and black pepper. Pulse until a paste forms.
- In a bowl, combine skirt steaks and paste. Cover and marinate steaks overnight in the refrigerator.
- In a heated grill pan, grill steaks about 3 minutes per side, or until desired doneness. Allow to rest a few minutes before cutting. Thread onto a skewer to serve.
Yield: 6 servings
For more great recipes, check out this weeks issue of Whisk by Ami
