Name: Moroccan Skirt Steak Salad With Chermoula Sauce, Carrots, Cucumber, Feta, and Pomegranate
Cook time: 30 minutes
Total time: 1 1/2 hours
Yield: Serves 4
Ingredients: 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 Blender Chermoula Sauce; 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 Blender Chermoula Sauce, divided; 1/4 cup crumbled feta; 1/4 cup pomegranate seeds

Active Time
30 minutes
Total Time
1 1/2 hours

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

Ingredients

Serves 4

For the skirt steak:

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 Blender Chermoula Sauce

Vegetable oil (for grill)

For the salad:

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 Blender Chermoula Sauce, divided

1/4 cup crumbled feta

1/4 cup pomegranate seeds

Preparation

Marinate and grill the steak:
Step 1
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.
Step 2
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.
Assemble the salad:
Step 3
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.
Do Ahead
Step 4
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

Leave a Review

Reviews (11)

This was very good. I made it as directed except for leaving out the pomegranate seeds. The next time I make I will add some tomato wedges, which would make a nice fresh acidic counterpoint.
- Vidkun
- Austin, Texas
- 6/22/2020
This tasted wonderful and was very much enjoyed by both myself and my significant other! Very simple to make too! I did leave out the pomegranate seeds though as they were out of season and my store didnt have any
- Trashpanda420
- San Diego, California
- 8/27/2019
I loved this recipe but did make a couple changes. I substituted chopped rainer cherries for the pomegranate seeds and added some toasted cashew pieces, skipped the feta. The cherries were the perfect sweet and cashews added a really nice crunch. Used flank steak and cooked in a cast iron skillet. The meal comes together really fast after the marinating time!
- heidigroulx
- Chicago, IL
- 7/1/2019
Great go-to summer entree salad and looks beautiful too! I drizzled the salad in lemon juice and olive oil and just used the sauce as a marinade on the steak. Bright and delicious!
- Anonymous
- New York
- 7/20/2017
Delicious! I decided on this last minute while shopping, so I recommend: preparing the sauce ahead of time & using a blender (not a food processor like I did). My sauce wasn't as thin as it could have been. Also, plums weren't in season so I used Turkish figs, & goat cheese, which were both perfect. Next time I will incorporate more greens & more sauce, as I would have like more leftovers...it was too good. I like that you actually have flexibility to substitute ingredients, but it's hard to know until you try it the first time.
- 3dayeventer
- Denver, CO
- 10/27/2016
Nice summer meal. I used flank steak and substituted plums for pomegranate seeds and really liked the flavor.
- kathleenacampbell
- 9/2/2016
We made this last night and it was pretty good. My only substitution was fresh figs instead of pomegranate seeds as they were not available. My husband's comment was, "There is a LOT going on here" and he felt that the steak did not stand out enough with all the different flavors. If you like a salad entree with lots of bold flavors this is a good recipe. We also served with a side of pearl cous-cous.
- jayna84
- San Diego, CA
- 8/8/2016
We found the flavors to be very good and this recipe is no more difficult to prepare then a Chimichurri sauce that has similar flavor attributes. Pomegranates and their seeds are seasonal in our area, so you may need to substitute a different fruit for sweetness in the salad. Flank steak could be substituted for skirt steak, depending on availability. This is a good, basic recipe to have in your arsenal. BTW, it feels "fancy" and light for guests with not that much effort.
- chicagofoodie
- Austin, Texas (now)
- 7/23/2016
This recipe required a tremendous amount of time and effort, and it just wasn't worth it. Our family did not care for the sauce. Given the number of herbs and spices, it had a surprisingly minimal flavor.
- jessandwalt
- 7/22/2016
This salad is absolutely fantastic. Made as-is except subbed fresh plums for the pomegranate - delicious!!! The dressing would be amazing on anything.
- claratherhino
- SF, CA
- 7/15/2016
This was very good and easy. The chermoula was great and little goes a long way. We did this camping made a good summer dinner with flat bread baked on the grill.
- randersonrn
- Park City
- 7/13/2016