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Grilled Skirt Steak with Salsa Verde Recipe

kept byanmasa


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

Salsa Verde

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



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