SKIRT STEAK WITH CHERMOULA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
MOROCCAN SALAD WITH CHARMOULA/CHERMOULA DRESSING
Make and share this Moroccan Salad With Charmoula/Chermoula Dressing recipe from Food.com.
Provided by Chris Brolin
Categories Tempeh
Time 20m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Saute vegetables in olive oil until tender.
- Add tempeh, paprika, and cumin and heat through.
- Add parsley and toss.
- Season with lemon juice, salt, and pepper.
MOROCCAN SKIRT STEAK W/ROASTED PEPPER COUSCOUS (ZWT-9)
Entered for ZWT-9, this is the 2nd of 3 recipes from an article at the Eating Well website titled "Healthy Couscous Recipes". Per the recipe intro: "Thin cuts of beef (such as skirt steak or sirloin steak) cook very quickly when seared in a hot skillet -- Just right for a busy weeknight. We love how the spicy Moroccan flavors of the steak compliment the sweet, roasted pepper-studded couscous. Serve w/an Arugula salad & a glass of Pinot Noir." Prep & Cook times were noted as an identical total, but I have allowed an extra 10 min for ingredient assembly. Enjoy!
Provided by twissis
Categories Steak
Time 45m
Yield 4 Steak & Couscous Servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- Position oven rack in upper third of oven & preheat broiler.
- Place bell peppers on a baking sheet & roast under the broiler (turning every 5 min) until charred & softened (10-15 min). Transfer to a clean cutting board. When cool enough to handle, chop peppers into bite-sized pieces.
- Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon & pepper in a sml bowl. Grate 1/2 tsp zest from the lemon. Juice the lemon into a 1-cup measure & add enough water to make 1 cup. Pour into a sml saucepan & add the lemon zest, 1 tsp of the spice mixture & 1 tsp olive oil. Bring to a boil. Stir in couscous, cover, remove from heat & let stand.
- Heat the remaining 1 tbsp oil in a lrg skillet over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 min per side for med-rare. Let rest on the cutting board for 5 minute Stir olives & the peppers into the couscous. Thinly slice the steak & serve w/the couscous & lemon wedges as desired.
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