Grilled skirt steak with lemons, hot peppers, and green onions

Ingredients:

• 0.7 kg beef skirt steak or boneless lamb steak
• 2 tbsp. l. olive oil
• 3 cloves garlic, chopped
• 4 sprigs of rosemary, leaves picked
• 1/3 cup chopped fresh parsley
• 3/4 cup pitted green olives, coarsely chopped
• 3 lemons, cut in half
• 4 banana peppers or cubanelle, halved lengthwise and seeded
• 2 bunches of green onions

Preparation:

1. Preheat grill to high heat.
2. Combine olive oil, garlic, and rosemary in a shallow dish. Add the lamb, toss to coat thoroughly, and season with salt and pepper. Combine the parsley and olives in a bowl.
3. Squeeze the juice of 1 lemon into a bowl. Place the peppers skin-side down on the grill and grill until the skins are puffed, brushing with lemon juice and sprinkling with salt, about 4 minutes per side. Transfer to a platter.
4. Meanwhile, grill the remaining 2 lemons, cut side down, until lightly charred, about 5 minutes. Grill the green onions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture, season with salt and pepper.
5. Grill the beef until grill marks appear, about 4 minutes per side for medium-rare. A thermometer inserted into the thickest part of the meat should read 140°F (60°C). Transfer to a cutting board and let rest for 5 minutes.
6. Slice against the grain, transfer to a serving dish, and top with the green onion and olive mixture. Drizzle with the juice of the fried lemons.