Skirt Steak with Chermoula

2017-11-10
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 35m
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Ingredients

  • 1 teaspoon coriander seeds
  • 3/4 cup olive oil
  • 1 teaspoon cumin seeds
  • 1 cup fresh cilantro leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh mint leaves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 2 small cloves garlic, roughly chopped
  • 1 lemon, zested and juiced
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds skirt steak

Method

Step 1

Toast the coriander and cumin seeds in a small pan over medium heat until fragrant, about 2 minutes. Put the seeds in a blender along with the olive oil, cilantro, parsley, mint, paprika, red pepper flakes, garlic, lemon zest and juice and 1 teaspoon salt. Blend until smooth. Remove half of the chermoula to a bowl and set aside.

Step 2

Sprinkle the steak with salt and pepper and place in a resealable plastic bag. Pour in the remaining half of the chermoula. Seal the bag and marinate at room temperature for 1 hour.

Step 3

Preheat a grill to medium high.

Step 4

Grill the steak, turning once, until charred and cooked to medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Slice the steak across the grain. Serve with the reserved chermoula. 

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