Moroccan skirt steak salad with chermoula
Indulge in the vibrant flavors of Moroccan cuisine with this zesty skirt steak salad topped with a tangy chermoula dressing. Perfect blend of spices and freshness!
Ingredients:
- 450g skirt steak, sliced crosswise into 5–6-inch-long pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Blender Chermoula Sauce
- Vegetable oil (for grill)
- 2 medium carrots, shaved into long thin ribbons
- 2 small Persian cucumbers, thinly sliced into rounds
- 6 cups baby arugula
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
- 1/2 cup Blender Chermoula Sauce, divided
- 1/4 cup crumbled feta
- 1/4 cup pomegranate seeds
Instructions:
- Season the steak with salt and pepper. Place the seasoned steak in a large sealable bag or container. Add chermoula sauce, mix well to ensure the steak is coated, then allow it to sit at room temperature for a minimum of 1 hour.
- Prepare a grill by preheating it to a medium-high temperature or heat a grill pan over medium-high heat; lightly grease the grill grates or pan. Take the steak out of the marinade; discard the marinade. Grill the steak until a meat thermometer shows an internal temperature of 125°F, typically about 2 to 3 minutes per side for a medium-rare cook. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing it against the grain.
- Combine carrots, cucumbers, arugula, salt, pepper, 1/2 cup of herbs, and 1/4 cup of chermoula sauce in a big bowl. Distribute the mixed salad onto 4 serving plates. Place the steak on top and sprinkle with the remaining 1/2 cup of herbs. Drizzle the salads with the remaining 1/4 cup of chermoula sauce. Lastly, garnish with feta cheese and pomegranate seeds.
- To save time, you can marinate the steak up to 10 hours in advance; store it in the refrigerator. Allow the steak to reach room temperature for at least 1 hour before cooking.
Summary:
- Calories: 2146 kcal
- Fat: 168 g
- Protein: 114 g
- Carbs: 50 g
- Potassium: 2113 mg
- Magnesium: 160 mg