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Make the gremolata. In a food processor, add the parsley, olive oil, garlic, Fresno, vinegar, and salt. Pulse until the parsley is finely chopped and the mixture forms a loose sauce, about 20 times. Transfer the gremolata to a medium bowl and stir in the lemon zest.
Marinate the steak. Place the steak in a covered container or zip-lock bag and add ½ cup of the gremolata. Cover or seal and refrigerate for at least 1 hour, or overnight.
Grill the steak. Heat the grill to high. Cook for 2-3 minutes on each side. Let rest for 10 minutes, then slice against the grain, top with remaining gemolata, and serve.
Bring a large pot of salted water to a boil. Add the potatoes and boil for 10 minutes or until you can easily pierce with a fork. Strain, cut the potatoes in half, and set aside
Add all the dressing ingredients to a blender, blend until creamy, and set aside.
To a large serving bowl, add the potatoes and the remaining salad ingredients. Pour the dressing over the salad, toss and store in the refrigerator until ready to serve.