Moroccan Skirt Steak Salad With Chermoula Sauce, Carrots, Cucumber, Feta, and Pomegranate

moroccan steak salad sauce cilantro parsley cucumber arugula pomegranate feta dinner flaming hot summer wheat/gluten-free peanut free soy free no sugar added

N/A

Serves 4

Source

Ingredients

1 pound skirt steak, sliced crosswise into 5–6-inch-long pieces

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup Blender Chermoula Sauce

Vegetable oil (for grill)

2 medium carrots, shaved into long thin ribbons

2 small Persian cucumbers, thinly sliced into rounds

6 cups baby arugula

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided

1/2 cup Blender Chermoula Sauce, divided

1/4 cup crumbled feta

1/4 cup pomegranate seeds

Method

Season 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.