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Categories:
skirt kosher salt freshly ground black pepper vegetable oil carrots cucumbers baby arugula kosher salt freshly ground black pepper parsley Feta pomegranate seeds
Viewed: 79 - Published at: 2 years agoIngredients
- 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
- 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
- , 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.
