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Recipe courtesy of Valerie Bertinelli

Show: Valerie's Home Cooking

Episode: Patio Party: A Dip for Everyone

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Total:: 1 hr 35 min
Active:: 30 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

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