Photo of Grilled Flank Steak with Marjoram Salsa Verde by WW

Grilled Flank Steak with Marjoram Salsa Verde

Points® value
Total Time
40 min
20 min
15 min
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.


Black pepper

2 pinch(es), (10 ml) freshly ground

Ground allspice

2 tsp(s), (10 ml)

Table salt

1¼ tsp(s), (6 ml) divided


1 tsp(s), (5 ml)

Uncooked lean flank steak

30 oz, (850 g)


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


  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 you like, but take it from the refrigerator about 20 minutes before cooking so it can lose some of its chill.*Ideally you’re aiming for rare to medium rare (and remember that the meat will continue to cook after you pull it from the grill). Touch the center of the steak. If it’s very soft and doesn’t spring back, it’s too centre. If it’s soft with a little resistance, it’s just about medium rare. If you prefer medium, it’s ready when the centre springs back but isn’t super firm.