Photo of Herb-marinated steak by WW

Herb-marinated steak

Total Time
1 hr 7 min
20 min
12 min
Easy yet extremely flavorful, this marinated flank steak marries fresh herbs and citrus to yield a satisfying entrée that’s easy for entertaining or for an everyday dinner. This steak gets patted dry twice, both before and after its time in the herb paste marinade, to ensure maximum browning. Flank steak is a very lean cut and is best cooked medium-rare for both flavor and tenderness. Complement your main dish with grilled fresh vegetables, such as asparagus, yellow summer squash, zucchini, and bell peppers. You can double the paste ingredients, if you like, and marinate the vegetables in that to carry the flavor profile through the entire meal.



1 cup(s), plus more for garnish


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

Fresh thyme

2 Tbsp, plus more for garnish

Fresh mint leaves

2 Tbsp


2 large clove(s)

Jalapeño pepper

1 medium, seeded (optional)

Kosher salt

2½ tsp

Lemon zest

3 tsp, finely grated

Fresh lemon juice

1½ Tbsp

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


This recipe, originally published in Melissa Clark’s Dinner: Changing the Game, has been adapted for WW with permission.