- 1 1/2 pounds skirt steak
- Coarse salt and freshly ground pepper
- 1 medium head garlic, cloves peeled, divided
- 4 tablespoons unsalted butter
- 1 lemon, zested and juiced
- 1/4 cup minced parsley
Heat grill to medium-high. Pat steaks dry and season generously with salt and pepper; let sit at room temperature for 30 minutes.
Smash garlic cloves and finely mince with a sprinkle of salt. Melt butter in a skillet over low heat; add all but 1 tablespoon of the garlic and cook until golden brown. Remove from heat and set aside.
Grill steaks on lightly oiled grill, turning once, until cooked to desired doneness. Transfer to a cutting board, generously brush with garlic butter and let rest 5 minutes.
To make gremolata, combine remaining 1 tablespoon minced garlic, parsley and the lemon zest and juice. Thinly slice steaks against the grain and top with gremolata.