Grilled Flank Steak with Marjoram Salsa Verde
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Marjoram is the gentle floral cousin to oregano. It has an amazing perfume that smells slightly exotic. Olive oil helps release the herb, lemon and garlic flavours in this simple uncooked salsa, and it pairs well with any grilled meat.
Ingredients
Black pepper
2 pinch(es), (10 ml) freshly ground
Ground allspice
2 tsp(s), (10 ml)
Table salt
1¼ tsp(s), (6 ml) divided
Sugar
1 tsp(s), (5 ml)
Uncooked lean flank steak
30 oz, (850 g)
Garlic
1 clove(s), large, minced
Fresh lemon juice
2 tbsp(s), (30 ml)
Lemon zest
1 tbsp(s), (15 ml)
Ground nutmeg
¼ tsp(s), (1 ml)
Fresh parsley
5 tbsp(s), (75 ml) flat leaf, well chopped (10 large sprigs)
Dried marjoram
2 tbsp(s), (30 ml) leaves well chopped (6 large sprigs)
Extra virgin olive oil
7 tsp(s), (35 ml) divided
Instructions
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
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