Grilled Flank Steak with Marjoram Salsa Verde - 4 Smartpoints
Grilled Flank Steak with Marjoram Salsa Verde – 4 Smartpoints

Grilled Flank Steak with Marjoram Salsa Verde – 4 Smartpoints

Prep Time:20 min
Cook Time:15 min
Smartpoints: 4
Marjoram is the gentle floral cousin to oregano. It has an amazing perfume that smells slightly exotic. Olive oil helps release the herb, lemon and garlic flavors in this simple uncooked salsa, and it pairs well with any grilled meat.

2 tspblack pepper, freshly ground
2 tspground allspice
1 1⁄4 tsptable salt, divided
1 tspsugar
30 oz uncooked lean flank steak
1 clove(s)garlic clove(s), minced
2 Tbspfresh lemon juice
1 Tbsplemon zest
1⁄4 tspground nutmeg
5 Tbspfresh parsley, flat leaf, leaves well chopped (10 large sprigs)
2 Tbspfresh marjoram, leaves well chopped (6 large sprigs)
7 tspextra virgin olive oil, divided


In a small bowl, mix together pepper, allspice, 1 tsp salt and sugar; sprinkle over both sides of steak, patting it down so it sticks. Place steak on a plate; cover with plastic wrap.

Combine garlic, lemon zest and juice, remaining 1/4 tsp salt, nutmeg, parsley, marjoram and 2 Tbsp oil in a small bowl; let rest, unrefrigerated, to allow flavors to blend.

Set up a large stovetop grill plate over high heat (or if you don’t have a grill plate, use a cast iron skillet); allow grill to get really hot. Rub remaining 1 tsp oil on steak; place steak on grill and let sear without moving, 3-4 minutes. Flip steak, reduce heat to medium and cook to desired degree of doneness.* Remove steak to a cutting board with tongs; let rest, tented with aluminum foil, for 5 minutes.

Slice steak thinly against grain; arrange on a warmed serving platter and spoon salsa down middle of steak.

Serving size: 3 oz steak and 3/4 Tbsp salsa


You can prep the steak the day before and refrigerate it, if you like, but take it from the refrigerator about 20 minutes before cooking so it can lose some of its chill. *Ideally you’re aiming for rare to medium rare (and remember that the meat will continue to cook after you pull it from the grill). Touch the center of the steak. If it’s very soft and doesn’t spring back, it’s too rare. If it’s soft with a little resistance, it’s just about medium rare. If you prefer medium, it’s ready when the center springs back but isn’t super firm.

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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