Skirt Steak With Chermoula Recipes

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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.

MARSALA MARINATED SKIRT STEAK



Marsala Marinated Skirt Steak image

I was in Santa Monica a few years ago, where I ordered a chicken Parmesan that featured a garlic, rosemary, and Marsala-spiked sauce. I loved the subtle sweetness the wine added to the tomato. For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill and doesn't need much help, but I love how this came out.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 8h20m

Yield 4

Number Of Ingredients 7

⅔ cup Marsala wine
¼ cup ketchup
6 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1 (1 1/2-pound) skirt steak, cut in half across the grain

Steps:

  • Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove steak from marinade, shake off excess, and discard marinade.
  • Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 11.4 g, Cholesterol 52.7 mg, Fat 12.2 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 5.1 g, Sodium 1183.2 mg, Sugar 6.7 g

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