Grilled Skirt Steak with Herb Salsa Verde

INGREDIENTS

• 1 cup coarsely chopped flat-leaf parsley leaves
• 1 tablespoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 4 garlic cloves, finely chopped
• 1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10" pieces
• Lemon wedges
• 2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint
• 1/2 cup olive oil, divided