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Moroccan Skirt Steak Salad With Chermoula Recipe

Moroccan Skirt Steak Salad With Chermoula
Source: epicurious

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Ingredients

  • 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)
PREP TIME
30m
COOK TIME
1h
TOTAL TIME
1h30m
YIELD
4 servings

Instructions

  • 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.

Dinner

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A recipe from epicurious

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