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Skirt Steak with Chermoula

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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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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 


  1. 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.
  2. 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.
  3. Preheat a grill to medium high.
  4. 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.