Grilled Skirt Steak with Salsa Verde

For the Steak:

Create a marinade: ¼ cup olive oil, ½ of the chopped garlic, 2 Tbs lemon juice, a hearty pinch of salt & pepper. Marinate steak for 30 minutes, being sure all side are coated.

Grill 3-5 minutes per side.  Let rest for at least 5 minutes before slicing against the grain.

For the Salsa Verde:

While the steak is marinating, combine first 9 ingredients in a food processor and pulse until finely chopped.  In a bowl, combine chopped herb mixture with remaining olive oil until well combined.  Taste and season with salt & pepper as needed. Spoon over steak and serve alongside grilled vegetables and sliced tomatoes, or over a salad. Serve with Bartholomew Estate Cabernet Sauvignon.