Grilled Flank Steak with Marjoram Salsa Verde
SmartPoints® value per serving
Marjoram is the gentle >oral cousin to oregano. It has anamazing perfume that smells slightly exotic. Olive oil helpsrelease the herb, lemon and garlic flavours in this simpleuncooked salsa, and it pairs well with any grilled meat.
Uncooked lean flank steak
- 1 In a small bowl, mix together pepper, allspice, 5 ml (1 tsp) salt and sugar; sprinkle over both sides of steak, patting it down so it sticks. Place steak on a plate; cover with plastic wrap.
- 2 Combine garlic, lemon zest and juice, remaining 1 ml (1/4 tsp) salt, nutmeg, parsley, marjoram and 30 ml (2 Tbsp) oil in a small bowl; let rest, unrefrigerated, to allow flavours to blend.
- 3 Set up a large stovetop grill plate over high heat (or if you don’t have a grill plate, use a cast iron skillet); allow grill to get really hot. Rub remaining 5 ml (1 tsp) oil on steak; place steak on grill and let sear without moving, 3-4 minutes. Flip steak, reduce heat to medium and cook to desired degree of doneness.* Remove steak to a cutting board with tongs; let rest, tented with aluminum foil, for 5 minutes.
- 4 Slice steak thinly against grain; arrange on a warmed serving platter and spoon salsa down middle of steak.
- 5 Serving size: 85 g (3 oz) steak and 9 ml (3/4 Tbsp) salsa
You can prep the steak the day before and refrigerate it, if youlike, but take it from the refrigerator about 20 minutes beforecooking so it can lose some of its chill. *Ideally you’re aimingfor rare to medium rare (and remember that the meat willcontinue to cook after you pull it from the grill). Touch thecentre of the steak. If it’s very soft and doesn’t spring back, it’stoo rare. If it’s soft with a little resistance, it’s just about mediumrare. If you prefer medium, it’s ready when the centre springsback but isn’t super 2rm.