For the Salsa:
1 garlic clove, minced
1/2 shallot, minced
1 anchovy, minced (don't tell anyone and they won't even know)
1 tablespoon of capers, minced
pinch of red pepper flakes
1 seranno chili (remove seeds if you don't like the heat)
1 lemon zest and also the juice
about 1/2 cup fresh flat leaf parsley, chopped up
black pepper to taste
about 1/2 cup or so of extra virgin olive oil
sea salt to taste
Mix all the ingredients together and let them meld together, sometimes it's best to let this sit for a few hours or even overnight.
For the Steak:
The skirt steak about 500 g / 1 lb usually comes in a cryovac package, I used one and this used be enough for two people. Sometimes the steaks are a little larger but that's OK.
Season with salt, pepper and olive oil.
Heat the pan and when hot, add the meat, when browned on one side turn over, be sure the pan is hot. This meat cooks fast, so stay with it.
When the meat is done, let it sit for about 10 minutes, then slice and put the salsa on top.
Let me know how you like it.