| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon coriander seeds
- 3/4 cup olive oil
- 1 teaspoon cumin seeds
- 1 cup fresh cilantro leaves
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 small cloves garlic, roughly chopped
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds skirt steak
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 714 |
| Total Fat | 63 g |
| Saturated Fat | 14 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 36 g |
| Cholesterol | 111 mg |
| Sodium | 602 mg |
Reviews
This is a tricky meat to cook. You can’t cook this well done. It has to be rare, or medium rare. I don’t like meat that bleeds on my plate. Medium well for me with skirt steak is fine. I have mastered filet mignon to a medium well, & it’s juicy & delicious. I have seen it served so rare, the plate is filled with blood, but to each his own. My favorite beef is pot roast, as it’s well done & makes delicious sandwiches. I love skirt steak, but it has to be more cooked for me. This picture is too rare for me.
Great flavor.
Sauce was good steak was like my shoes. I even marinated for 2 days. Ate our salad gave dogs the meat. Sorry i love Valerie’s stuff but meat was bad bad tuff.
I didn’t think I would like mint in a savory dish but, WOW, this was delicious!!
Just made this for dinner tonight 6/3/18. I followed the recipe 100% and it was absolutely fantastic! I used my foodsaver to let the meat marinate and it came out super tasty and tender. I will absolutely make this again!
Love!!!
We made this for Memorial Day. I didn’t marinate the skirt steak, so I only made half the recipe of chermoula, but it was delicious! My husband raved about the sauce. We will be making this again. Thanks Valerie!
Just watched Valerie’s cook and slice skirt steak. She did not cut it against the grain. Instead of leaving the whole skirt steak intact, before slicing, cut it into four to five inch sections, turn it against the grain and slice. The pieces will be much more tender.