Lettuce wraps are a great way to take your favorite fast food items and make them far healthier. You skip can skip all the unnecessary carbs and yet still get all the great flavors. I packed these lettuce wraps with grassfed beef, uncured bacon and sautéed mushrooms and the kids thought it was the best dinner ever. Take that, McDonalds! 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.