Grilled Flank Steak with Chermoula
Chermoula, a North African marinade-meets-sauce, is the kind of recipe that every cook should have in her back pocket as a go-to for a variety of fish and meat. Here the ingredients come together easily in the blender with warm spices and readily available herbs.
Pairing Notes:
Strong herbs, warm spices, and juicy steak – this calls for a wine with structure. Tannins welcome, but it should still be easy drinking enough that you can uncork a bottle for a backyard barbecue or easy Sunday night family dinner. The 2015 Burlotto Barolo is earthy to match the warm spices and enough grippy tannins to match the steak. Unlike much Barolo on the market, this doesn’t need to wait, ready to enjoy now.
700 grams flank steak
2 T. vegetable oil
Salt and pepper
2 cloves garlic
½ medium onion
¾ cup flat leaf parsley leaves
¾ cup coriander leaves
1 tsp. ground cumin
6 T. lemon juice
3/4 cup good olive oil
1 tsp. salt
¼ tsp cayenne
¼ tsp black pepper
½ tsp. paprika
1. Season steak with salt and pepper and set out at room temperature for at least 30 minutes before cooking.
2. Roughly chop garlic and onion. Add garlic and onion to blender with parsley, cilantro, cumin, lemon juice, olive oil, 1 tsp salt, cayenne, ¼ tsp pepper, and paprika. Pulse all ingredients to blend until combined but still slightly chunky. Set aside.
3. Preheat a grill or grill pan to medium high heat lightly coating grill or grill pan with vegetable oil.
4. Grill steak for 2-4 minutes per side until desired doneness. Let steak rest for 10 minutes before slicing thinly. Serve with couscous and chermoula alongside. Extra chermoula can stored in the refrigerator for up to one week and used as a marinade for fish or meat.