Herb-Marinated Steak
2
Points®
Total time: 1 hr 22 min • Prep: 30 min • Cook: 12 min • Serves: 8 • Difficulty: Easy
This recipe, originally published in Melissa Clark’s Dinner: Changing the Game, has been adapted for WW with permission.
Ingredients
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)
Garlic
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)
Instructions
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
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