1/3 cup (75 ml) olive oil

3 tablespoons (45 ml) lemon juice

1 shallot, chopped

2 tablespoons (30 ml) Piri-piri sauce

1 tablespoon (15 ml) chopped flat-leaf parsley

1 teaspoon (5 ml) chopped fresh thyme

1 clove garlic, chopped

1/2 teaspoon (2.5 ml) dry mustard

• 4 beef skirt steaks, about 5.5 oz (150 g) each or
• 4 striploin steaks, about 5.5 oz (150 g) each

In a bowl, combine all the ingredients except for the meat.

In a glass dish or in a large sealable plastic bag, combine the meat with 60 ml (¼ cup) of the sauce. Cover the dish or seal the bag. Refrigerate for 6 to 24 hours. Refrigerate the remaining sauce.

Preheat the grill, setting the burners on high. Oil the grate.

Grill the meat for about 2 minutes per side or until the desired doneness. Set aside on a plate and let rest for 5 minutes. Serve with the remaining piri-piri sauce.

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