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Steak with Grilled Scallion Salsa Verde


6 garlic cloves, finely grated
¾ cup plus 3 Tbsp. sherry vinegar or red wine vinegar
3 lb. skirt steak, cut into 5" pieces
Kosher salt
1 Tbsp. plus 2 tsp. sugar
1¼ cups extra-virgin olive oil, plus more for grill
2 large bunches scallions (about 30 scallions)
2 Fresno chiles, seeds removed if desired, finely chopped



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