Moroccan Skirt Steak Salad with Chermoula

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  • Total Time: 3 hrs 20 mins
  • Hands-on Time: 0 hrs 40 mins
  • Makes: 4 servings

Savory skirt steak marinated in a homemade chermoula sauce featuring cumin and coriander - and then tossed in a salad with fresh pomegranate and almonds.

Ingredients

  • 1/2 teaspoon Frontier Organic Ground Coriander Seed 1.66 oz.
  • 1 teaspoon Frontier Organic Whole Cumin Seed 1.68 oz.
  • 1/2 teaspoon Frontier Organic Garlic Granules 2.68 oz.
  • 1/2 teaspoon Frontier Smoked Ground Paprika 1.87 oz.
  • 1/4 teaspoon Frontier Organic Chili Flakes 1.05 oz.
  • 1/2 teaspoon Frontier Table Grind Sea Salt 4.23 oz.
  • 1/2 cup (packed) cilantro leaves
  • 1/2 cup (packed) parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon lemon peel
  • 1/4 cup chermoula
  • 4 cups shredded and packed lacinato kale
  • 2 carrots, peeled into strips
  • 1 pound skirt steak
  • 1/4 cup chermoula

Directions

    1. In a skillet over medium-low heat, add the cumin and coriander seeds. Toast for a few minutes, shaking the pan occasionally, until the spices have browned and are fragrant. Transfer to a spice grinder or mortar. Crush the spices.2. Finely chop the herbs and place in a bowl. Add the toasted spices along with the remaining ingredients and whisk together. 3. Place the steak in a container with a lid. Add ¼ cup of the chermoula and brush/toss the steak until it's well coated. Place in the refrigerator and let marinate for at least two hours but no more than 8 hours. 4. When you're ready to assemble, heat a grill pan or grill to medium heat. Add the steak and cook for 5 to 6 minutes per side, until the outside is charred and the steak is medium-rare to medium (depending on your preference). Remove from heat, cover, and let rest for 10 minutes. 5. Place the kale in a bowl and sprinkle with salt. Massage the salt into the kale and let rest for 5 minutes. Add the carrots, onion, pomegranate seeds, and almonds. Add the steak along with a drizzle of leftover chimichurri. Toss to combine and sprinkle with feta before serving.

    If you're unable to find skirt steak, flank steak also works well in this recipe.

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