Skirt Steak with Salsa Verde

I was looking for a quick and tasty dinner while riding the train with the most recent copy of Bon Appetit.  Luckily the magazine delivered with this fantastic steak recipe.  If you have a grill, of course feel free to go for it (although I imagine that would up the prep time somewhat), but you'll also get excellent results with a grill pan set over high heat on the stove, which is what we used.  The steak is simply seasoned with salt and pepper, grilled, and then topped with a super-flavorful herb-lemon-garlic mixture called salsa verde.  This is a great recipe for using up fresh herbs that you have around the house, and I can imagine that lots of combinations would be very tasty - I used parsley, mint, and tarragon with great results.  The original recipe does note that parsley should be one of your choices for the best flavor, so keep that in mind. 

The salsa verde is easy to prepare, but does take half an hour to marinate, so plan on starting that component first, then prepping your side dish, and finally grilling up the steak.  We served the steak with roasted green beans, and I think most green vegetables would pair well with the juicy steak and fresh herbs. Do be sure to serve the steak with extra lemon wedges for squeezing over - the extra acid really made the dish pop.

Skirt Steak with Salsa Verde (adapted from Bon Appetit)
Serves 2

2 T olive oil, divided
1 garlic clove, finely chopped
1 tsp finely grated lemon zest
Salt and pepper
3/4 cup coarsely chopped fresh herbs (I used a combination of parsley, mint, and tarragon)
Vegetable oil
3/4 pound skirt steak, trimmed
Lemon wedges

1. Mix 1 T olive oil, the garlic, and the lemon zest in a small bowl.  Season with salt and pepper and let sit for 20 minutes.
2. Add the herbs and stir until coated.  Let marinate 10 minutes.  Stir in the remaining olive oil, taste, and season with salt and pepper.
3. Set a grill pan over high heat and let sit for a few minutes until hot.  Brush with oil.
4. Season the skirt steak with salt and pepper.  Grill 2-3 minutes per side for medium rare.  Transfer to a cutting board and let rest 5 minutes.
5. Slice the meat against the grain, on the diagonal.  Spoon the salsa verde over and serve with lemon wedges.