Moroccan Skirt Steak Salad With Chermoula
A vibrant and flavorful salad featuring grilled skirt steak marinated in chermoula sauce, served with fresh vegetables, herbs, feta cheese, and pomegranate seeds on a bed of baby arugula.
Ingredients
- •1 pound skirt steak, sliced crosswise into 5-6-inch-long pieces
- •½ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •½ cup Blender Chermoula Sauce
- •2 tablespoons Vegetable oil
- •2 medium carrots
- •2 small Persian cucumbers
- •6 cups baby arugula
- •¼ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •1 cup mixed herb leaves
- •½ cup Blender Chermoula Sauce
- •¼ cup crumbled feta
- •¼ cup pomegranate seeds
Cooking Instructions
- 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.
60 min
- 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.
15 min
- 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.
10 min
- 4.
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
