Recipe courtesy of Valerie Bertinelli

Skirt Steak with Chermoula

Name: Skirt Steak with Chermoula
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Ingredients: 1 teaspoon coriander seeds; 3/4 cup olive oil; 1 teaspoon cumin seeds; 1 cup fresh cilantro leaves; 1 cup fresh flat-leaf parsley leaves; 1/2 cup fresh mint leaves; 1 teaspoon smoked paprika; 1/2 teaspoon crushed red pepper flakes; 2 small cloves garlic, roughly chopped; 1 lemon, zested and juiced; Kosher salt and freshly ground black pepper; 1 1/2 pounds skirt steak

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Level: Easy

Total: 1 hr 35 min (includes marinating and resting times)
Active: 30 min

Yield: 4 servings

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Ingredients

1 teaspoon coriander seeds

3/4 cup olive oil

1 teaspoon cumin seeds

1 cup fresh cilantro leaves

1 cup fresh flat-leaf parsley leaves

1/2 cup fresh mint leaves

1 teaspoon smoked paprika

1/2 teaspoon crushed red pepper flakes

2 small cloves garlic, roughly chopped

1 lemon, zested and juiced

Kosher salt and freshly ground black pepper

1 1/2 pounds skirt steak

Directions

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.