Moroccan Skirt Steak Salad With Chermoula
Moroccan Skirt Steak Salad With Chermoula is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Season steak with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason steak with salt and pepper.
Place steak in a large resealable bag or bowl.
Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan.
Remove steak from marinade; discard marinade.
Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2–3 minutes per side for medium-rare.
Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl.
Divide salad among 4 plates.
Top with steak and remaining 1/2 cup herbs.
Drizzle salads with remaining 1/4 cup chermoula sauce.
Top with feta and pomegranate seeds.
Steak can be marinated 10 hours ahead; chill in bag.
Let steak come to room temperature at least 1 hour before cooking.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.