Emeril's Meat Marinade for Grilling Chicken Thighs and Flank Steak

by

Planet Green Photo
Planet Green

YIELD 8 Servings

INGREDIENTS

1 cup cilantro leaves
3/4 cup lime juice
1/2 cup sliced garlic
2 serrano chiles, stemmed and seeded
1 jalapeno, stemmed, seeded and roughly chopped
1 teaspoon Kosher salt
1/4 teaspoon ground cumin
1/2 cup extra virgin olive oil
2 pounds skinless, boneless chicken thighs
1 2‑pound flank steak

PREPARATION:

Method

  1. Combine all ingredients except the olive oil in a blender and process until smooth, 10 to 15 seconds. While the blender is still running, add the oil in a steady stream until completely incorporated.
  2. Separate the marinade into 2 separate non-reactive dishes. Place the chicken thighs in one dish and the flank steak in the other. Turn to coat. Marinate meats for 2 hours to overnight.
  3. Preheat a grill or grill pan to high heat. Place meats directly on the grill and let cook for 5 minutes. Turn meats and continue to cook an additional 5 minutes.
  4. Remove from the grill and let both meats rest. Slice chicken thighs and flank steak and serve with whole wheat or white tortillas, cheese sauce, salsas and vegetarian pinto beans.

    This recipe was featured on the Green Block Party Episode of Emeril Green.

This recipe appears in: Beef

You Might Also Like

Mustard-Grilled Red Snapper

Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.

Lemoned Shrimp with Basil

Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.

search recipes
  • Most Popular

  • Most Watched

Don't Miss