Name: Grilled Skirt Steak with Herb Salsa Verde
Yield: 6 Servings
Ingredients: 1/2 cup olive oil, divided; 4 garlic cloves, finely chopped; 1 tablespoon finely grated lemon zest; Kosher salt and freshly ground black pepper; 2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint; 1 cup coarsely chopped flat-leaf parsley leaves; 1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10-inch pieces; Lemon wedges

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