Flank Steak with Chermoula
CATEGORIES
INGREDIENTS
- Chermoula:
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 tablespoon paprika
- 3 tablespoons beef broth
- 2 tablespoons fresh lime juice
- 1 tablespoon extravirgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 3 garlic cloves, peeled
- Steak:
- 1 1/2-pound flank steak, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
DIRECTIONS
- To prepare sauce, place the first 11 ingredients in a food processor; process until finely chopped, scraping sides of bowl occasionally.
- To prepare steak, sprinkle steak with 1/4 teaspoon salt and black pepper.
- Heat a cast-iron grill pan over high heat.
- Coat pan with cooking spray.
- Cook steak 4 minutes; turn and look for red beads forming on the surface to indicate the steak is approaching medium rare.
- Cook 4 minutes or until desired degree of doneness.
- Let rest 5 minutes.
- Cut steak diagonally across the grain into thin slices.
- Serve with sauce.