Moroccan Skirt Steak Salad With Chermoula Recipe

Name: Moroccan Skirt Steak Salad With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Vegetable oil (for grill); 2 medium carrots, shaved into long thin ribbons; 2 small Persian cucumbers, thinly sliced into rounds; 6 cups baby arugula; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided; 1/2 cup; , divided; 1/4 cup crumbled feta; 1/4 cup pomegranate seeds

Servings: persons

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
Vegetable oil (for grill)
2 medium carrots, shaved into long thin ribbons
2 small Persian cucumbers, thinly sliced into rounds
6 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
1/2 cup
, divided
1/4 cup crumbled feta
1/4 cup pomegranate seeds

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.
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 125u00b0F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
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.
4
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Moroccan Skirt Steak Salad With Chermoula falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Moroccan Skirt Steak Salad With Chermoula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions