Grilled Herb-Marinated Flank Steak with Charred Scallion Salsa

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy flank steak marinated with fresh herbs and garlic, grilled to perfection, and topped with a zesty charred scallion salsa that adds brightness and a smoky kick. This American-inspired grilling recipe, ready in about 30 minutes, pairs flank steak, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1.5 pounds flank steak
1/4 cup olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
4 garlic cloves, minced
1 tsp salt
1 tsp black pepper
6 scallions
2 tbsp lemon juice
1/4 tsp red chili flakes

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Instructions

Step 1: In a bowl, combine 1/4 cup olive oil, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 tsp salt, and 1 tsp black pepper to create the marinade. Place 1.5 pounds flank steak in a resealable bag and pour marinade over it. Seal and refrigerate for at least 2 hours or overnight.
Step 2: Preheat grill to medium-high heat (around 450°F). Remove steak from marinade and let excess drip off.
Step 3: Grill the flank steak for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 10 minutes on a cutting board.
Step 4: While steak rests, char 6 whole scallions on the grill for about 3 minutes, turning occasionally until blackened and softened.
Step 5: Chop the charred scallions finely and mix with 2 tbsp fresh lemon juice and 1/4 tsp red chili flakes in a small bowl.
Step 6: Slice the rested steak thinly against the grain and spoon the charred scallion salsa on top before serving.