Photo of Herb-Marinated Steak by WW

Herb-Marinated Steak

Points® value
Total Time
1 hr 22 min
30 min
12 min
This recipe, originally published in Melissa Clark’s Dinner: Changing the Game, has been adapted for WW with permission.


Fresh basil

1 cup(s), plus more for garnish

Uncooked scallions

3 medium, white and green parts, thinly sliced (plus more for garnish)

Fresh thyme

2 tbsp(s), plus more for garnish

Fresh mint leaves

2 tbsp(s)


2 clove(s), large

Jalapeño pepper

1 medium, seeded (optional)

Kosher salt

2½ tsp(s)

Lemon zest

3 tsp(s), finely grated

Extra virgin olive oil

¼ cup(s)

Uncooked lean and trimmed beef flank steak

2½ pound(s)


  1. In a blender or food processor, combine basil, scallions, thyme, mint, garlic, jalapeno, salt, lemon zest and lemon juice. Pour oil over mixture; blend until it turns to a paste.
  2. Pat meat dry with paper towels; place in a wide bowl. Slather paste all over meat; cover bowl and refrigerate 30 minutes or as long as overnight.
  3. Heat a grill (or broiler) to high.
  4. Use a paper towel to gently pat meat dry, leaving as much paste as possible on meat. Grill over direct heat (or under broiler on a rimmed baking sheet or broiler pan) until meat it is nicely browned on both sides, 3-6 minutes per side (will vary based on desired degree of doneness).
  5. Transfer steak to a cutting board; let rest 5-10 minutes. Slice steak against grain; serve, garnished with basil, scallions and thyme.
  6. Serving size: 3 1/2 oz steak


Grill some vegetables with the meat to complete your meal.