Moroccan Skirt Steak Salad with Chermoula
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 tsp Frontier Co-op® Organic Ground Coriander Seed
- 1 tsp Frontier Co-op® Organic Whole Cumin Seed
- 1/2 tsp Frontier Co-op® Organic Garlic Granules
- 1/2 tsp Frontier Co-op® Smoked Ground Paprika
- 1/4 tsp Frontier Co-op® Organic Chili Flakes
- 1/2 tsp Frontier Co-op® Table Grind Sea Salt
- 1/2 cup cilantro leaves, packed
- 1/2 cup parsley leaves, packed
- 1/4 cup extra-virgin olive oil
- 3 tbsp lemon juice
- 1/4 tsp lemon peel
- 1/4 cup chermoula
- 4 cups lacinato kale, shredded and packed
- 2 carrots, peeled into strips
- 1 lb skirt steak
Instructions
- 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.
- Finely chop the herbs and place in a bowl. Add the toasted spices along with the remaining ingredients and whisk together.
- 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.
- 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.
- 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.
Notes
- If you’re unable to find skirt steak, flank steak also works well in this recipe.