Blender Chermoula Sauce Recipes

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BLENDER CHERMOULA SAUCE



Blender Chermoula Sauce image

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.

Categories     Sauce     Herb     Parsley     Cilantro     Mint     Coriander     Cumin     Lemon Juice     Paprika     Flaming Hot Summer     Sauce Secrets

Yield Makes about 1 cup

Number Of Ingredients 12

3/4 teaspoon coriander seeds
3/4 teaspoon cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4-1/2 teaspoon crushed red pepper flakes
1 cup (packed) cilantro leaves with tender stems
1 cup (packed) parsley leaves with tender stems
1/2 cup (packed) mint leaves

Steps:

  • Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
  • Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
  • Add cilantro, parsley, and mint; process until well combined but slightly textured.
  • Do Ahead
  • Sauce can be made 3 days ahead; chill in an airtight container.

MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA



Moroccan Skirt Steak Salad With Chermoula image

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

Categories     Steak     Salad     Sauce     Cilantro     Parsley     Cucumber     Arugula     Pomegranate     Feta     Dinner     Flaming Hot Summer     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 16

For the skirt steak:
1 pound 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)
For the salad:
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

Steps:

  • Marinate and grill the steak:
  • Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
  • Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  • Assemble the salad:
  • Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
  • Do Ahead
  • Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

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