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This vibrant, no-cook blender sauce is the perfect accompaniment to quick-cooking skirt steak.
1 cup fresh parsley leaves
8 scallions, white parts minced, green parts cut into 1-inch pieces
½ cup plus 3 tablespoons extra-virgin olive oil
¼ cup water
4 teaspoons red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 (1 1/2-pound) skirt steak, trimmed and cut into 4 equal parts
2 medium zucchini, cut into 1/2-inch chunks
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1st Keep
 hoogie69
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