Elevate your favorite steak by whisking together an addictive and easy-to-make herb salsa. Capers, parsley, cilantro, and plenty of lemon make a zippy, flavorful sauce that is delicious spooned onto steak, pork, chicken, or even grilled vegetables.
30 minutes before you plan to cook, pull the steak from the fridge and season on both sides with the salt and a light dusting of black pepper.
Make the salsa verde in a small bowl by mixing together the remaining 7 ingredients (from shallots through olive oil).
Get your grill ready. You want a very hot grill for skirt steak. You can also use a cast iron skillet (lightly coated with oil) to cook the meat on the stove over high heat.
When the grill is good and hot, lay down the steak. Cook until done to your liking. Figure 2 to 3 minutes per side for rare/medium rare, longer if you prefer it medium-well or well. If you are cooking flank or hangar steak, it will likely need a little longer on the grill. Transfer to a carving board and rest for 5 minutes.
Cut the steak across the grain in 1/2-inch-wide pieces. Spoon about ⅔ of the salsa verde down the center of the steak, leaving the rest in a bowl to serve on the side. Serve with lemon wedges.