Seared Steak with Green Chermoula and Chickpea Salad
Ingredients
For the Steak
- 1 (1- to 1 1/2–pound; 450 to 680 g) flank, skirt, or sirloin steak
- 1 tablespoon (15 ml) extra-virgin olive oil, plus more if needed
- Kosher salt
For the Chickpea Salad
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 small red onion (4 ounces; 113 g), finely chopped
- 1 tablespoon (3 g) finely chopped parsley
For the Green Chermoula
- 6 tablespoons (90 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1 cup (20 g) cilantro leaves and tender stems, finely chopped
- 1 cup (20 g) flat-leaf parsley leaves and tender stems, finely chopped
- 1/4 cup (12 g) fresh mint, finely chopped
- 2 tablespoons (6 g) fresh dill, finely chopped
- 2 clove garlic, finely minced or grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight
Instructions
- 1
For the Steak - Pat steaks dry with paper towels. Season liberally and evenly with salt. For better salt penetration, let steak sit at room temperature for at least 40 minutes or uncovered in the refrigerator overnight.
- 2
For the Chickpea Salad - In a medium bowl, whisk together oil, lemon juice, cumin, coriander, and salt until well combined. Add chickpeas, onions, and parsley, and toss to combine. Refrigerate until the flavors meld, about 30 minutes.
- 3
For the Green Chermoula - In a medium bowl, whisk together oil, lemon juice, cilantro, parsley, mint, dill, garlic, garlic, cumin, coriander, and salt. Refrigerate until ready to use.
- 4
For Cooking the Steak - In a large cast iron or stainless steel skillet, heat oil until just smoking. Carefully add steak and cook, pressing the thicker part down with an offset spatula, small pan, or cooking weight, and flipping every 30 seconds, until a pale golden-brown crust starts to develop, about 4 minutes total. Continue to cook, flipping steak occasionally, basting any light spots with fat from the pan, and pressing the thicker part down with an offset spatula or cooking weight until it develops a deeply browned crust and an instant-read thermometer inserted into thickest part of steak side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 2 to 8 minutes total. Transfer to a wooden board and allow to rest for 10 minutes.
- 5
To Serve - Slice steak against the grain to desired thickness. Spoon some chermoula over warm steak slices and serve with chickpea salad and remaining chermoula on the side.
