Tantalize your taste buds with the vibrant flavors of Moroccan Skirt Steak Salad with Chermoula, a culinary journey that blends the richness of grilled skirt steak, the freshness of a zesty salad, and the aromatic spices of chermoula, a traditional Moroccan marinade. This delectable dish is a symphony of textures and flavors, featuring tender and juicy skirt steak, crisp and refreshing salad greens, and a vibrant chermoula dressing that adds a burst of tangy, earthy, and slightly smoky notes. Alongside the main recipe, this article offers a collection of additional Moroccan-inspired recipes to elevate your culinary repertoire, including a flavorful chermoula paste, a refreshing Moroccan tomato salad, and a sweet and savory Moroccan carrot salad. Embark on a culinary adventure with this comprehensive guide to Moroccan cuisine.
Here are our top 4 tried and tested recipes!
SKIRT STEAK WITH CHERMOULA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the coriander and cumin seeds in a small pan over medium heat until fragrant, about 2 minutes. Put the seeds in a blender along with the olive oil, cilantro, parsley, mint, paprika, red pepper flakes, garlic, lemon zest and juice and 1 teaspoon salt. Blend until smooth. Remove half of the chermoula to a bowl and set aside.
- Sprinkle the steak with salt and pepper and place in a resealable plastic bag. Pour in the remaining half of the chermoula. Seal the bag and marinate at room temperature for 1 hour.
- Preheat a grill to medium high.
- Grill the steak, turning once, until charred and cooked to medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Slice the steak across the grain. Serve with the reserved chermoula.
MOROCCAN CHERMOULA MARINADE
Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.
Provided by Christine Benlafquih
Categories Entree Dinner Ingredient Sauce
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.
Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 215 mg, Sugar 0 g, Fat 4 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
MARSALA MARINATED SKIRT STEAK
I was in Santa Monica a few years ago, where I ordered a chicken Parmesan that featured a garlic, rosemary, and Marsala-spiked sauce. I loved the subtle sweetness the wine added to the tomato. For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill and doesn't need much help, but I love how this came out.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h20m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade, shake off excess, and discard marinade.
- Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 11.4 g, Cholesterol 52.7 mg, Fat 12.2 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 5.1 g, Sodium 1183.2 mg, Sugar 6.7 g
Tips:
- To make the best chermoula, use fresh herbs and spices. If you don't have fresh cilantro, parsley, or mint, you can use dried herbs, but the flavor will be less intense.
- Don't skip the step of marinating the steak. This helps to tenderize the meat and infuse it with flavor.
- When grilling the steak, be sure to cook it over medium-high heat so that it gets a nice sear on the outside while remaining juicy on the inside.
- If you don't have a grill, you can cook the steak in a grill pan or skillet over medium-high heat.
- Serve the steak salad immediately after it is cooked. The steak will be most tender and flavorful when it is hot off the grill.
Conclusion:
This Moroccan skirt steak salad is a delicious and healthy meal that is perfect for a summer cookout. The steak is tender and flavorful, and the chermoula adds a bright and herbaceous flavor. The salad is also packed with healthy vegetables, making it a complete and satisfying meal.
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