Grilled flank steak with marjoram salsa verde
6
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
⅓ 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
