Spicy Thai Marinade with Basil and Cilantro By Bill Kim

We love Bill Kim from Urban Belly.  When he was featured in Food & Wine Magazine for his Spicy Thai Marinade with Basil and Cilantro, we made it immediately. We've already made it on pork, skirt & last night flank steak.  It's so good. 

Ingredients:
-1/4 cup basil leaves
-1/4 cup cilantro leaves
-8 peeled garlic cloves
-2 tablespoons sambal oelek or other Asian chile sauce
-2 tablespoons Asian fish sauce
-1 teaspoon finely grated lemon zest
-1 teaspoon finely grated lime zest
-1/2 cup vegetable oil

In a mini food processor, pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.

Verdict:
I think so far, it's the best on skirt steak.  I took the leftovers and put it on the remaining salad for lunch the next day.  Delicious.  2 thumbs up!