Skirt steak with leafy greens salsa verde

1.5 lbs skirt steak

kosher salt and black pepper

6 scallions

½ small bunch kale, chard or other greens, leaves and stems finely chopped

⅓ cup olive oil

1 TBS canola or grapeseed oil

1 lemon or lime, halved

flaky salt

1. Season steak well with salt and pepper; set aside
2. Cut 4 scallions into 2″ pieces; set aside
3. Finely chop 2 scallions and greens, mix in bowl with olive oil, salt, pepper
4. Heat canola oil in skillet medium high; add steak and cook without moving 3-5 min.
5. Flip steak, cook another 3-4 min.; transfer salsa verde to plate and put steak on bed to rest
6. Put cut scallions in pan, sizzle in leftover fat, season with salt and pepper, cook 2-3 min.
7. Let steak sit 5-10 min., then slice and return to salsa verde platter; top with seared onions, squeezed lemon juice, flaky salt