Grilled Skirt Steak with Salsa Verde

• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoons finely chopped rosemary
• 2 tablespoons finely chopped thyme
• 4 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 2 pounds skirt steak
• 1 packed cup parsley leaves
• 1 packed cup basil leaves
• 1 packed cup mint leaves
• 2/3 cup capers, drained
• 2 large oil-packed anchovy fillets, drained and chopped
• 1 garlic clove, chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Hot smoked paprika, for sprinkling

1. In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil.
2. Spread the mixture all over the steak.
3. Cover and refrigerate on a platter for at least 4 hours or overnight.
4. In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste.
5. With the machine on, slowly pour in the olive oil.
6. Season with salt and black pepper.
7. Light a grill.
8. Scrape most of the marinade off the steak and season the meat with salt and black pepper.
9. Grill over high heat for about 3 minutes.
10. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within.
11. Transfer the steak to a cutting board and let rest for 3 minutes.
12. Thinly slice the steak against the grain and sprinkle with smoked paprika.
13. Pass the salsa verde at the table.

flatleaf parsley, rosemary, thyme, garlic, extravirgin olive oil, skirt steak, parsley, basil, mint leaves, capers, anchovy, garlic, mustard, sugar, extravirgin olive oil, salt, paprika

Taken from www.foodandwine.com/recipes/grilled-skirt-steak-salsa-verde (may not work)