© Tina Rupp
Chef Bill Kim likes to use this spicy, citrus-scented marinade on steak, but it's also great on chicken and shrimp. More Thai Recipes
How to Make It
Step
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.
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Aggregate Rating value: 4
Review Count: 5534
Worst Rating: 0
Best Rating: 5
Author Name: Jodie Jones Eisenhardt
Review Body: This is my go-to Thai marinade. Absolutely love it on flank steak, chicken and shrimp. :)
Review Rating: 5
Date Published: 2018-02-23
