FLANK STEAK WITH SALSA VERDE

1 Flank or Skirt steak – 2 pounds (remove from refrigerator 30-45 minutes before cooking, generously salt and pepper steak and rub with oil to coat lightly)

Salsa verde:
½ cup fresh cilantro – tightly packed
1 cup fresh parsley – tightly packed
¼ cup fresh mint – tightly packed
2 T fresh oregano
½ – 1 serrano chili – seeds removed or ½ tsp chili flakes
1-2 garlic cloves – minced
1 small shallot – minced
2 scallions – minced
2 tsp lemon zest or preserved lemon + 1-2 tsp lemon juice
⅓ – ½ cup olive oil
Salt and freshly ground pepper

This salsa can be made in the food processor or can be chopped by hand for a thicker consistency. Add olive oil to your desired consistency as well. Taste and adjust seasoning as needed.