4.2
(6)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 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.
Step 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.
Step 3
Preheat a grill to medium high.
Step 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.
Your folders
altonbrown.com
3.8
(44)
Your folders
afamilyfeast.com
5.0
(1)
8 minutes
Your folders
themediterraneandish.com
5.0
(1)
6 minutes
Your folders
lecremedelacrumb.com
5.0
(72)
15 minutes
Your folders
savoryexperiments.com
5.0
(21)
Your folders
cooking.nytimes.com
4.0
(21)
Your folders
foodnetwork.com
4.7
(22)
40 minutes
Your folders
foodnetwork.com
2.7
(3)
25 minutes
Your folders
therecipecritic.com
10 minutes
Your folders
today.com
3.9
(207)
Your folders
downshiftology.com
5.0
(6)
10 minutes
Your folders
food52.com
4.3
(6)
8 minutes
Your folders
washingtonpost.com
4.0
(4)
Your folders
halfbakedharvest.com
4.2
(51)
10 minutes
Your folders
thewoksoflife.com
5.0
(1)
5 minutes
Your folders
bonappetit.com
3.0
(1)
Your folders
foodnetwork.com
4.7
(18)
30 minutes
Your folders
cooking.nytimes.com
5.0
(387)
Your folders
today.com
10 minutes