Moroccan Skirt Steak Salad With Chermoula Food

GRILLED WHITE FISH WITH CHERMOULA

Steps:

• For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
• Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
• For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
• Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.

SKIRT STEAK WITH CHERMOULA

Steps:

• Toast the coriander and cumin seeds in a small pan over medium heat until fragrant, about 2 minutes. Put the seeds in a blender along with the olive oil, cilantro, parsley, mint, paprika, red pepper flakes, garlic, lemon zest and juice and 1 teaspoon salt. Blend until smooth. Remove half of the chermoula to a bowl and set aside.
• Sprinkle the steak with salt and pepper and place in a resealable plastic bag. Pour in the remaining half of the chermoula. Seal the bag and marinate at room temperature for 1 hour.
• Preheat a grill to medium high.
• Grill the steak, turning once, until charred and cooked to medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Slice the steak across the grain. Serve with the reserved chermoula.

BLENDER CHERMOULA SAUCE

Steps:

• Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
• Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
• Add cilantro, parsley, and mint; process until well combined but slightly textured.
• Do Ahead
• Sauce can be made 3 days ahead; chill in an airtight container.

MOROCCAN SALAD WITH CHARMOULA/CHERMOULA DRESSING

Steps:

• Saute vegetables in olive oil until tender.
• Add tempeh, paprika, and cumin and heat through.
• Add parsley and toss.
• Season with lemon juice, salt, and pepper.