Mix 1/4 cup oil, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.

Transfer Skirt steak to a cutting board and slice against the grain on a diagonal

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred 2 minutes per side for medium rare. Transfer steak to a serving platter, let stand for 5 minutes allowing juices to accumulate on platter.

Transfer Skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herbs salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.