Roughly chop the Fresh Rosemary (1 sprig), Fresh Oregano (2 sprig), and Fresh Thyme (1 sprig) leaves. Roughly chop the Garlic (1 clove). Zest Lemon (2) and halve both.
In a medium bowl, combine the rosemary, oregano, thyme, garlic, Salt (1 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), zest of both lemons, and juice of 1 of the lemon. While whisking, slowly add Olive Oil (2 tablespoon).
Add the Skirt Steak (1.5 pound) and flip a few times until fully coated in the marinade. Cover the bowl and set aside to marinate for at least 30 minutes at room temperature or overnight in the fridge.
While the steak marinates, cut the Cherry Tomato (1 pint) in half and place in a medium mixing bowl. Halve the Red Onion (1) and thinly slice; add to the bowl.
Toss the tomatoes with the juice of the remaining lemon, Italian Flat-Leaf Parsley (1/4 cup), Olive Oil (2 tablespoon), and Sea Salt (to taste).
When you're ready to make the steak, heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing the excess to drip off. Season with Ground Black Pepper (to taste) and Sea Salt (to taste)
When the grill or pan is hot, add the steak and cook until browned on the outside and semi-firm to the touch for medium rare, about 3 to 4 minutes on one side. If using flank steak, you may have to cook slightly longer depending on the thickness.
Flip and grill the other side for 3 to 4 minutes.
Set aside to rest for 10 minutes before slicing thinly against the grain.
Serve with Tahini Yogurt Sauce (to taste) and Pita Bread ( to taste).