Steak pairs
beautifully
with this spicy
herb sauce.
Eat Right
PAN-SEARED
SKIRT STEAK
WITH CILANTRO-
PARSLEY
CHERMOULA
Juicy slices of steak sing with the
freshness and depth of chermoula,
a North African herb-and-spice sauce.START TO FINISH: 20 MINUTES
SERVES: 4> 1 tsp cumin seeds
> 1 tsp coriander seeds
> 450g skirt steak
> Kosher salt and black pepper
> 2 garlic cloves, peeled
> 2 cups packed cilantro
> 1½ cups packed fl at-leaf parsley
> ½ tsp smoked paprika
> ¼ cup extra-virgin olive oil
> ¼ cup fresh lemon juice- Heat the cumin and coriander seeds
in a large cast-iron skillet over medium
heat until toasted, about 3 minutes.
Transfer the seeds to a food processor.
Raise the heat under the skillet to
medium-high. - When the skillet is smoking hot,
season the steak generously with salt
and pepper and put in the skillet. Cook,
turning once, until nicely browned, 4 to
5 minutes per side for medium-rare. - Meanwhile, add the garlic and
½ teaspoon salt to the food processor.
Pulse, scraping the bowl occasionally,
until the garlic is minced and the
cumin and coriander are cracked. Add
the cilantro, parsley, and paprika. Pulse
until the herbs are very fi nely chopped.
Add the oil and puree until smooth,
scraping the bowl as needed. - Let the steak rest on a cutting board
for 5 minutes. Cut into thin slices and
divide among serving plates. - Stir the lemon juice into the
sauce, then season to taste with
salt and pepper. Spoon all over
the steak and serve.
PAN-SEARED
SKIRT STEAK WITH
CILANTRO-PARSLEY
CHERMOULA
We added smoked
paprika to this twist
on traditional
chermoula.