Directions

• 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.