Are you intimidated by the idea of cooking big roasts for the holidays? Don’t be! At least in the case of this standing rib roast, or prime rib, it’s easy and always delicious. I cooked a rib roast for our Christmas dinner a few years ago and it instantly became our traditional holiday meal. The meat is so good and flavourful, it doesn’t need much in the way of seasoning. Read more
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.