GRILLED STEAK WITH MOROCCAN CHERMOULA
1 tsp ground coriander
2 tsp ground cumin
1 Tbsp ground sweet paprika
½ tsp chili flakes
1 cup packed fresh Italian parsley
1 cup packed fresh cilantro
3 cloves garlic
¼ cup freshly squeezed lemon juice
½ tsp salt
½ cup best-quality olive oil
4 steaks, 6 ounces each – we used New York Strip
Salt and pepper to season
Oil for grill or pan
For Chermoula: In non-stick skillet over medium heat, toast coriander, cumin, paprika, and chili flakes for 30-60 seconds, moving around with a spatula, until just fragrant. Remove from heat and cool.
In food processor or blender, place parsley, cilantro, garlic, lemon juice, and salt. Pulse to chop and combine. Add toasted spices, blend for 15 seconds. With motor running, add olive oil until combined. Set chermoula aside.
For steaks: Season steaks on both sides generously with salt and pepper. Heat grill, or grill pan, to medium high and brush with oil. Cook steaks on both sides until internal temperature reads 145 for medium doneness.
Remove steaks, let rest for 5-10 minutes. Slice and serve drizzled with chermoula.