Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Patio Party: A Dip for Everyone
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 63 g
- Saturated Fat
- 14 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 36 g
- Cholesterol
- 111 mg
- Sodium
- 602 mg
- Level: Easy
- Total: 1 hr 35 min (includes marinating and resting times)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 63 g
- Saturated Fat
- 14 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 36 g
- Cholesterol
- 111 mg
- Sodium
- 602 mg
Ingredients
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.
