Preparation

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.