Get ready to elevate your grilling game with the tantalizing flavors of North Africa! Our Grilled Chermoula Marinated Strip Steaks are not just a meal; they’re an experience that will have your taste buds dancing with delight. Imagine juicy, perfectly grilled steaks infused with a vibrant marinade of fresh herbs and spices—each bite is a burst of flavor that transports you to a sun-soaked Moroccan market. Whether you're hosting a summer barbecue or simply craving a delicious dinner, this recipe is your ticket to culinary bliss. Read on to discover how to bring this mouthwatering dish to your table in just 30 minutes!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- 4 strip steaks
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Remove strip steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- In a medium bowl, combine olive oil, chopped cilantro, chopped parsley, minced garlic, cumin, paprika, cayenne pepper, salt, and black pepper to create the chermoula marinade. Mix thoroughly to blend all ingredients.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve better searing and caramelization.
- Generously coat each steak with the chermoula marinade, ensuring all surfaces are evenly covered. Let marinate for 15-20 minutes at room temperature.
- Preheat grill to high heat (450-500°F), creating distinct grill marks and a nicely charred exterior.
- Clean and oil grill grates to prevent sticking and promote attractive grill marks.
- Place steaks on hot grill and cook for 4-5 minutes on each side for medium-rare, or adjust cooking time based on desired doneness.
- Use tongs to flip steaks, avoiding piercing the meat to retain natural juices.
- Remove steaks from grill and let rest on a cutting board for 5-7 minutes, allowing juices to redistribute throughout the meat.
- Slice against the grain and serve immediately, optionally garnishing with additional fresh herbs.
Tips
- Room Temperature is Key: Always remove your strip steaks from the refrigerator 30 minutes before grilling. This helps them cook evenly and achieve that perfect sear.
- Perfect Marinade: Make sure to coat each steak generously with the chermoula marinade. For the best flavor, allow the steaks to marinate for 15-20 minutes at room temperature.
- Preheat Your Grill: Get your grill nice and hot, aiming for temperatures between 450-500°F. This high heat will create beautiful grill marks and a deliciously charred exterior.
- Avoid Piercing the Meat: When flipping your steaks, use tongs instead of a fork. Piercing the meat can release those precious juices, leading to a drier steak.
- Rest for Juiciness: After grilling, let your steaks rest for 5-7 minutes on a cutting board. This step allows the juices to redistribute, ensuring each slice is tender and juicy.
- Slice Against the Grain: When it’s time to serve, remember to slice your steaks against the grain. This technique will yield more tender pieces that are easier to chew.
- Garnish for Flair: Don’t forget to garnish your steaks with additional fresh herbs for a pop of color and flavor. It’s the perfect finishing touch!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
