Ingredients
- 1 cup Parsley
- 1 cup Cilantro
- 1 tbs Paprika
- 3 tbs Beef Brothlow-sodium.
- 2 tbs Lime juice
- 1 tbs Olive oil
- 1 tbs Cumin
- 1/2 tbs Corianderground
- 1/4 tbs Salt
- 1/4 tbs Red pepper flakes
- 2 peeled Garlic cloves
- 1.5 pounds Flank Steakfat trimmed off
- 1/4 tbs Salt
- 1/4 tbs Pepper
Directions
Chermoula is a non-spicy Moroccan salsa-like dish. It is excellent on beef or lamb but can also be used as a marinade for fish or chicken.
Born in Morocco, Chermoula is a mix of spices like coriander, cumin, and fresh chilies, giving it a rich herby and spicy taste. To turn this combo into a paste, olive oil is used.
Featured image:
Flank Steak
by _BuBBy_ @ flickr
Steps
1 Done | Mix all the sauce ingredients in a blender until chopped very fine. Set aside. |
2 Done | Powder the steak surface with salt and pepper. |
3 Done | Heat a cast iron skillet to high. Spray with oil. |
4 Done | Cook the steak for 4 minutes each side (until meat releases from the pan). |
5 Done | Remove the steak and place it on a cutting board. Let rest for 5 minutes. |
6 Done | Serve with the African sauce. |
