Grilled last night with Mark Bittman's NYTimes column (link below, it should be free until weds) and it was SO good I had to share. It's an intensive lovely green and garlicy sauce for grilled skirt steak. Nothing could be easier. I used cilantro, Italian basil, and mint from my garden only because that is what was there. I'm dying to try it with rau ram, or vietnamese coriander . . .
Sides were ChiliDude's fantastic corn/black bean salad with habaneros (THANKS!), and a cucumber-yogurt-shallots-s&p salad
enjoying the last bits of summer . . .
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