Thanks to https://simplygluten-free.com for this recipe
4 Roma tomatoes, seeded and chopped
2 red capsicums, seeded and chopped
1 small white onion finely diced
2 garlic cloves, minced
¼ cup packed parsley leaves, minced
½ cup olive oil
¼ cup white wine vinegar
Salt to taste
Ground black pepper to taste
Herb Crusted Steak:
1 cup packed parsley
1 cup packed basil leaves
3 green onions, roughly chopped
1 small jalapeño – seeded, deveined and chopped
2 garlic cloves chopped
¼ cup olive oil
2 tablespoons white wine vinegar
1 ½ teaspoons salt
1 teaspoon ground black pepper
1kg skirt steak
Combine all salsa ingredients in a mixing bowl. Season to taste with salt and pepper. Cover with plastic wrap and let sit for at least 30 minutes at room temperature or in the refrigerator for up to 3 days.
Place the parsley, basil, green onions, jalapeño, garlic, olive oil, vinegar, salt and pepper in a food processor and process, scraping down the sides a few times until the mixture forms a thick paste.
Lay the steaks on a baking sheet and slather on both sides with the herb paste. Cover with plastic wrap and let sit at room temperature for 30 minutes.
Prepare the grill for direct heat and preheat to high (232°C -260°C).
Pat the steaks dry with paper towels, leaving some of the herbs on the steak. Brush the grates of the grill with oil and cook, with the lid closed, for 3-4 minutes per side or until the internal temperature reaches 52°C-54°C. Let steak sit for 10 minutes before serving. Serve with the salsa.