Skirt Steak with Chermoula

By jenlin

Ingredients

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

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.

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.

Preheat a grill to medium high.

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.

Serve with the grilled veggie recipe and the shrimp salsa.