Photo of Grilled flank steak with marjoram salsa verde by WW

Grilled flank steak with marjoram salsa verde

5
Points®
Total Time
30 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
Combine allspice, sugar, and salt for a simple rub for flank steak that's both sweet and pungent. The mix of salt and sugar help to tenderize the meat. Once, grilled top it with an equally flavorful zesty salsa If you’re making this recipe for company, you can prepare the salsa and the steak the day before and refrigerate them. Just remember to take both out of the refrigerator about 20 minutes before cooking so they can come to room temperature. Serve flank steak with a wedge salad or creamed spinach for a delicious weeknight meal or for entertaining friends or family.

Ingredients

Black pepper

2 tsp, freshly ground

Ground allspice

2 tsp

Table salt

1¼ tsp, divided

Sugar

1 tsp

Uncooked lean flank steak

2 pound(s), trimmed

Garlic

1 clove(s), minced

Lemon zest

1 Tbsp

Fresh lemon juice

2 Tbsp

Ground nutmeg

¼ tsp

Fresh parsley

cup(s), flat leaf, leaves well chopped (10 large sprigs)

Fresh marjoram

2 Tbsp, leaves well chopped (6 large sprigs)

Extra virgin olive oil

2 Tbsp

Extra virgin olive oil

1 tsp

Instructions

  1. Mix pepper, allspice, 1 teaspoon salt, and sugar together in small bowl; sprinkle over both sides of steak, patting so mixture adheres. Place steak on plate; cover with plastic wrap.
  2. Combine garlic, lemon zest, lemon juice, remaining ¼ teaspoon salt, nutmeg, parsley, marjoram, and 2 tablespoons oil in small bowl; let stand, unrefrigerated, to allow flavors to blend.
  3. Heat ridged grill pan over high heat. Brush steak with remaining 1 teaspoon oil. When pan is very hot, place steak on pan and let sear without moving for 3−4 minutes. Turn steak, reduce heat to medium, and cook until instant-read thermometer inserted into side of steak registers 145°F for medium, about 4 minutes longer. Transfer steak to cutting board and let stand 5 minutes.
  4. Slice steak thinly against grain into 24 slices; arrange on warmed serving platter and spoon salsa over steak.
  5. Serving size: 3 slices steak and scant 1 tablespoon salsa