Flat Iron Steak With Salsa Verde

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1/2 c finely chopped flat-leaf parsley

1/4 c finely chopped chives

2 T finely copped tarragon

1 small shallot, finely chopped

1 T capers, drained and chopped

zest from one lemon, finely chopped

1 small clove of garlic, finely chopped or microplaned

large pinch of salt

a few grinds of pepper

1/2 c olive oil (or more)

1 tomato

salt and pepper

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