1/4 cup basil
1/4 cup cilantro
8 cloves garlic
2 tablespoons Asian chile sauce
2 tablespoons fish sauce
1 teaspoon lemon zest
1 teaspoon lime zest
1/2 cup vegetable oil
3 pounds skirt steak
Method of Preparation:
1. In a mini food processor, combine the basil, cilantro, garlic, chile sauce, and fish sauce and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth.
2. Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
3. Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes. Let the steaks rest for 5 minutes, then thinly slice against the grain and serve.
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