Recipes

Chermoula Seared Steak

Serves 4

| Prep Time: 20 mins

| Cook Time: 15 mins

| Total Time: 35 mins

You may need: Chermoula

Discover The Recipe

This recipe for a Chermoula Flank Steak is simple to prepare and makes a flavor packed main dish that everyone will enjoy. A lean cut of meat receives a hefty dose of earthy vibrance from our Chef's quick chermoula marinade. Chermoula, pronounced sher-moo-lah, is a marinade or relish that is traditionally used in North African cooking. It is outstandingly flavorful, bright green in color and somewhat reminiscent of the Latin American chimichurri sauce. The ingredients typically include fresh herbs, garlic, local spices and fresh citrus juice pulsed together with oil. In some cases, regional ingredients such as preserved lemons and saffron may be included.

The star of this recipe is our Chermoula spice blend which is a play on the traditional wet sauce that is usually made by grinding spices and fresh herbs like parsley and cilantro with oil. This blend features all the classic Chermoula flavors like earthy paprika and cumin, herbaceous cilantro and parsley, and rounded out with cooling spearmint and tangy citrus. You can use this spice blend on its own as a rub for meats, poultry, fish and even vegetables. Likewise, you can turn it into a bold-flavored marinade like in this recipe and serve over fish, lamb, chicken, or veggies. Serve this Chermoula Flank Steak with your favorite greens, roasted vegetables or serve in a sandwich with a dab of hummus.

Ingredients

1.5 lb NY strip steak
2 tsp Kosher salt
For the Chermoula sauce:
1 handful of fresh cilantro, large stems removed
1 handful of fresh parsley, large stems removed
3 cloves garlic
1 lemon, juiced
3 tsp white wine vinegar
¼ cup + 1 Tbsp olive oil, divided
2 Tbsp Piquant Post Chermoula
½ tsp Kosher salt

Notes

Seasoning the steak the night before will only improve it’s flavor. If possible, pat dry and season the steak the night prior. Remove from the refrigerator 30 min to 1 hour before to allow it to come to room temperature. This helps the steak cook more evenly.

When you remove the steak from the skillet, be sure to let it rest for 5 minutes. This allows the juices to be absorbed back into the meat fibers.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Remove steak and pat dry with paper towels. Season with salt. If time avails, remove steak from the refrigerator 30 min to 1 hour before cooking, to bring to room temperature.

Make the Chermoula sauce: add all ingredients to a food processor or blender. Blend until smooth.

Preheat the oven to 400 degrees. Over medium high heat, heat 1 Tbsp olive oil in a large oven-proof skillet. When the skillet is hot, place the steak in the skillet. Sear the steak for 4 minutes/side. Transfer the skillet to the oven and cook for 5 minutes (for medium rare).

Remove steak from cast iron and place on a cutting board. Rest the meat for at least 5 minutes. Slice the steak and serve with Chermoula sauce.

Alternatives & Substitutions

Substitute chicken thighs, lamb chops or your favorite meat for steak.
For vegans or vegetarians, roast cauliflower, carrots and your favorite veggies. Add to a bowl of rice and top with Chermoula sauce for a delicious grain bowl.
For other options, try using Piquant Post Chermoula in our Chermoula Fish, Chermoula Chicken Skewers, or Chermoula Salmon. This recipe for Moroccan Potato Spinach Pie is fantastic!
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