Equipment
- Grill
Ingredients
- 2 pounds skirt steak
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 small shallot, minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh oregano
- ¼ cup olive oil or soy-free canola oil
- 4 tbsp coconut aminos
- ¼ cup fresh lime juice
- ¼ cup plain tomato sauce
- 2 tbsp honey
Instructions
- Place the skirt steak in a freezer bag.
- Sprinkle in green onions, garlic, shallot, parsley, basil, thyme and oregano.
- In a small bowl, mix together olive oil, coconut aminos, lime juice, tomato sauce and honey.
- Pour the sauce over the steak.
- Seal bag and move ingredients around until steak is coated in sauce.
- Freeze for up to three months.
- On the day you want to serve, thaw the steak, then grill.
Notes
You can use any herbs you have on hand. In a pinch, you can replace the fresh herbs with dried.