In a small bowl, combine the Aleppo pepper, lemon zest, olive oil, salt, and pepper. Rub this mixture generously over both sides of the skirt steak. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

While the steak is marinating, prepare the saffron-garlic oil. In a small bowl, combine the saffron threads with warm water and let them steep for about 10 minutes.

In a skillet over medium heat, add the minced garlic and cook until fragrant and lightly golden, about 1-2 minutes. Pour in the saffron water, including the threads, and simmer for an additional 2 minutes. Remove from heat and stir in the lemon juice. Set aside.

Preheat a grill or grill pan over high heat. Once hot, add the marinated skirt steak and cook for about 3-4 minutes per side for medium-rare, or until your desired doneness is reached.

Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.

Drizzle the saffron-garlic oil over the sliced steak and garnish with fresh parsley. Serve immediately.