Moroccan Surf and Turf with Chermoula

Pin It

How about a little surf and turf to kick off the summer BBQ season??? This version of chermoula is zippy and studded with toasted sesame seeds. Serve with grilled pita, brushed generously with olive oil and sprinkled with za’atar.

IMG_0646

Marinated Flank Steak

  • 1 lb flank steak
  • 1 clove garlic, minced
  • 3 Tbsp lemon juice
  • 3 Tbsp parley, minced
  • 1 Tbsp ras el hanout
  • 4 Tbsp olive oil
  • Salt and pepper

Place all the marinade ingredients into a shallow dish and mix together.

Using a fork, poke holes into the flank to tenderize. Place the flank into the marinade and coat well. Marinate for up to 2 hours at room temperature of overnight in the fridge. Bring to room temperature before grilling.

Shrimp Skewers

  • 1 lb large shrimp, shelled and deveined
  • 1 tsp cumin
  • 1/2 tsp coriander
  • pinch of cinnamon
  • 1 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 clove garlic, minced
  • 2 Tbsp honey
  • 2 Tbsp toasted sesame seeds for sprinkling

Toss all the ingredients together except for the sesame seeds. Marinate for 30 minutes and thread onto wooden skewers.

FullSizeRender

Chermoula

  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mixture of fine herbs including, mint, lemon balm, chives, marjoram, oregano
  • 1/2 cup good quality olive oil
  • 1 clove garlic, minced
  • juice of 1 lime or more to taste
  • Salt and pepper
  • 3 Tbsp toasted sesame seeds

Place all the ingredients (except the sesame seeds) into a mortar and pestle. Mix vigorously to bruise and release the oils of the herbs. Mix in the sesame seeds right before serving.

Preheat your BBQ or grill to high (500°F). Cook the flank steak for about 4-5 minute a side to achieve a medium doneness. Remove from heat and allow to rest in a warm place.

Place the shrimp on the hottest part of the grill. Depending on the size of the shrimp, cook for 4-5 minutes a side until opaque throughout and orange. Remove from heat onto a serving dish and sprinkle with sesame seeds and finishing salt.

Slice the beef thinly on a diagonal and add to the platter. Sprinkle with finishing salt and pepper.

Serve with chermoula and grilled pita.

Serves 6 people

Leave a Reply

Your email address will not be published. Required fields are marked *