Skirt Steak with Marjoram and Lime Salsa Recipe - Los Angeles Times

Ingredients

• 3 almond-size garlic cloves
• Kosher salt
• 1/2 cup fresh lime juice, plus wedges for serving
• 2 scallions, finely chopped
• 1 serrano chile, finely chopped (remove the seeds for a milder sauce)
• 1 cup olive oil (not extra-virgin)
• 1/2 cup finely chopped marjoram
• 1/4 cup finely chopped cilantro
• 2 tablespoons finely chopped flat-leaf parsley
• 1 small ripe avocado, finely diced
• Freshly ground black pepper
• 1 1/2 pounds thin skirt steak
• Corn tortillas or cooked rice, for serving