Moroccan Skirt Steak Salad
Course
Dinner
,
Lunch
Cuisine
World
Servings
Prep Time
4
sevngs
60
minutes
Cook Time
Passive Time
30
minutes
10
minutes
Servings
Prep Time
4
sevngs
60
minutes
Cook Time
Passive Time
30
minutes
10
minutes
Ingredients
1
lb
skirt steak
sliced into 5-6 inch pieces
1/2
tsp
kosher salt
1/4
tsp
fresh ground black pepper
vegetable oil
for grill
2
med
carrots
shaved into long ribbbons
2
small
persian cucumbers
tinly sliced into rounds
6
cups
arugula
1/4
tsp
kosher salt
1/4
tsp
black pepper
1
cup
mixed herbs
parsley, cilantro, mint
1/2
cup
Chermoula sauce
1/4
cup
feta
crumbled
1/4
cup
pomegranate seeds
Instructions
Season steak with salt and pepper. Place in large zipper bag. Pour Chermoula over meat massage in and let marinate at least 1 hour
Heat grill to med high, lightly oil. remove meat from marinade, and grill on both sides about 5 minutes until thermometer reads 125 for medium rare.
transfer meat to cutting board and rest 10 minute before slicing
Mix in large bowl. Carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce.
divide salad on 4 plates. Top with steak and remaining herbs, drizzle with remaining chermoula sauce and top with feta and pomegranate seeds.