Skirt Steak With Salsa Verde

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One 1-ounce piece of baguette, cubed

1 cup flat-leaf parsley leaves

1/2 cup basil leaves

3 tablespoons capers, drained

2 garlic cloves, smashed

2 anchovy fillets, chopped

2 tablespoons white wine vinegar

2/3 cup extra-virgin olive oil

1 1/2 pounds skirt steak

Salt and freshly ground pepper

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