Steak With Olive Salsa

Ingredients

• 0.3 cup parsley fresh chopped
• 3 cloves garlic chopped
• 4 servings kosher salt and pepper freshly ground
• 3  lemons halved
• 2 tablespoons olive oil extra-virgin
• 0.8 cup olives green spanish pitted coarsely chopped
• 4  cubanelle peppers halved lengthwise seeded
• 4 sprigs rosemary 
• 2 bunches scallions 
• 1.5 pounds skirt steak boneless

Equipment

• bowl
• grill
• kitchen thermometer
• cutting board

Directions

1. Preheat a grill to high.
2. Combine the olive oil, garlic and rosemary in a shallow dish.
3. Add the lamb, turn to coat and season with salt and pepper.
4. Mix the parsley and olives in a bowl.
5. Squeeze the juice of 1 lemon into a bowl.
6. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side.
7. Transfer to a platter.
8. Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes.
9. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
10. Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.)
11. Transfer to a cutting board and let rest, 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
12. Photograph by Antonis Achilleos