Hanger Steak with Charmoula

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Charmoula is a delicious sauce used in North African cooking.  I remember making charmoula in a cooking class I took ages ago (way before I decided cooking was something I wanted to do professionally), and it was amazing.  This recipe is just as wonderful and beautiful as I remember.  Since charmoula is versatile it goes well with fish.  You can drizzle it on roasted vegetables as well.


1 garlic clove, smashed

Salt and freshly ground black pepper

1 packed cup flat-leaf parsley leaves

1/2 packed cup cilantro leaves

2 Tbsp fresh lemon juice

1/2 cup extra-virgin olive oil, plus more for brushing

1/2 tsp ground coriander

1/2 tsp ground cumin

2 pounds trimmed hanger steak



In a food processor, combine the parsley, cilantro and garlic clove and pulse until chopped. Add the lemon juice and 1/2 cup of the olive oil and puree until smooth. Scrape the charmoula into a bowl. Stir in the ground coriander and cumin and season with salt and black pepper.



Meanwhile, heat a grill pan. Generously season the steak with salt and black pepper and brush with olive oil. 

Grill the steak, turning occasionally, until lightly charred all over and medium-rare within, 10 to 12 minutes.

Transfer the steak to a work surface and let rest for 5 minutes.  Slice thinly and serve with the charmoula.

Serves: 4
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