Great on chicken or roasts
Makes about 2 cups marinade
1 cup flat leaf parsley, chopped
3 tablespoons chopped chives
2 tablespoons mixed fresh herbs, chopped (try basil, parsley, mint, tarragon, marjoram, cilantro or any herb of choice)
¼ cup olive oil
1 teaspoon lemon zest
3 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
Whisk ingredients in a small bowl. In a zip-lock plastic bag, coat chicken or steaks with marinade and let stand at room temperature for 1 hour or in the refrigerator for up to 4 hours. Remove chicken or steak from marinade before grilling.
Heat your grill or grill pan over medium-high heat. Let the grill reach a temperature of about 450°F (use your thermostat on the grill to check the temperature). Turn down the burners to medium (and for chicken, turn down to very low). Place the steaks on the grill. Close the grill. Do not disturb for 5 – 6 minutes. Turn steaks over and grill until desired doneness, about 5 – 6 minutes more for rare (or 135°F internal temperature), 7 – 10 minutes for medium (145°F to 155°F degrees).
Instructions above for 1 – 2 lb. pieces of steak, like Delmonico, skirt, hanger, and minute steak roasts.
For individual steaks: Grill on medium-low burners for approximately 4 minutes per side, depending on thickness. For rare, cook until internal temperature reaches 135°F, 140-145°F for medium, and why buy meat to cook it well-done.
Boneless, skin-less: grill on very low heat, about 3 – 5 minutes per side
Chicken on the bone: grill on very low heat, about 5 – 7 minutes per side, approximately 165°F