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Epicurious

Moroccan Skirt Steak Salad With Chermoula

4.3

(12)

Image may contain Food Dish Meal Plant Seasoning Salad Produce and Platter
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

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.

Recipe information

  • Total Time

    1 1/2 hours

  • Yield

    Serves 4

Ingredients

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

Preparation

  1. Marinate and grill the steak:

    Step 1

    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.

    Step 2

    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.

  2. Assemble the salad:

    Step 3

    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.

  3. Do Ahead

    Step 4

    Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

TagsMoroccanNorth AfricanAfricanSteakBeefMeatParsleyHerbs & SpicesLemonCitrusFruitGarlicRoot VegetableVegetableArugulaLeafy GreensMainDinnerLunchGluten FreeKetoNut FreeMake AheadGrillingJuneteenthKwanzaaEpicurious

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