Moroccan-Inspired Grilled Steak with Chermoula

Ingredients

Here are the following ingredients:

Spice-Rubbed Steaks

• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) ground coriander
• 1 tbsp (15 mL) ground cumin
• 1 tbsp (15 mL) smoked paprika
• 2 tsp (10 mL) garlic powder
• 2 tsp (10 mL) freshly ground black pepper
• ⅔ cup (150 mL) canola oil
• 8 Delmonico Steaks, about 1¼ lb (625 g) each and 1½-inch (4 cm) thick

Chermoula

• 8 cloves garlic
• 8 oz (250 g) firmly packed fresh cilantro leaves, about 8 cups (2 L)
• 4 oz (125 g) firmly packed fresh parsley leaves, about 4 cups (1 L)
• ⅔ cup (150 mL) lemon juice
• 4 tsp (20 mL) kosher salt
• 1 tbsp (15 mL) paprika
• 2 tsp (10 mL) ground cumin
• 1 tsp (5mL) ground coriander
• ½ tsp (2 mL) cayenne pepper
• Pinch saffron threads, about 3 to 5
• 2 cups (500 mL) good quality olive oil

Service

• 8 lemons, halved
• Flaked sea salt
• Freshly cracked black pepper

Preparation

1. Spice-Rubbed Steaks: Mix salt with coriander, cumin, paprika, garlic powder and pepper. Stir in canola oil to make a paste. Rub over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Chermoula: Add garlic, cilantro and parsley to robot coupe or high-speed blender. Pulse until finely chopped. Add lemon juice, salt, paprika, cumin, coriander, cayenne and saffron. Pulse until combined.
3. With the motor running, slowly drizzle in the olive oil until well combined. Let stand for at least 1 hour before serving. Cover and refrigerate for up to one day.

Service

1. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Grill 2 lemon halves, cut side down, for 2 to 3 minutes or until well-marked.
3. Plate steak and sprinkle with flaked sea salt and cracked black pepper. Serve with grilled lemons and ¼ cup (60 mL) Chermoula.

Beef Cuts