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Grilled Skirt Steak With Salsa Verde


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1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped rosemary

2 tablespoons finely chopped thyme

4 garlic cloves, minced

1/4 cup extra-virgin olive oil

2 pounds skirt steak

1 packed cup parsley leaves

1 packed cup basil leaves

1 packed cup mint leaves

2/3 cup capers, drained

2 large oil-packed anchovy fillets, drained and chopped

1 garlic clove, chopped

1 tablespoon dijon mustard

1 teaspoon sugar

salt and freshly ground black pepper

Hot smoked paprika, for sprinkling

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