Tuscan Skirt Steak with Salsa Verde

Ingredients

• Steak:
• 3 large cloves garlic, peeled
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds trimmed skirt steaks
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Salsa:
• 1/2 small shallot, peeled
• 1 clove garlic, peeled
• 1 1/2 teaspoons drained capers
• 1 anchovy fillet, rinsed and patted dry
• 1 teaspoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• 1 cup lightly packed fresh parsley leaves
• 2 tablespoons red wine vinegar
• 1 tablespoon coarsely chopped walnuts
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup extra-virgin olive oil

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