Skirt Steak with Gremolata

Deselect All

2 cloves garlic

Kosher salt and freshly ground black pepper

1 1/2 cups fresh parsley leaves, coarsely chopped

1/4 cup extra-virgin olive oil, plus more for the steak

2 teaspoons finely grated lemon zest

Juice of 1/2 lemon

Pinch crushed red pepper flakes

1 pound skirt steak, trimmed and cut into 4 equal portions

Steamed rice or boiled new potatoes, for serving