Active Time

　　30 minutes

　　Total Time

　　1 1/2 hours

　　Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

　　

Ingredients

Serves 4

　　

For the skirt steak:

1 pound skirt steak, sliced crosswise into 5–6-inch-long pieces

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/2 cup Blender Chermoula Sauce

　　Vegetable oil (for grill)

　　

For the salad:

2 medium carrots, shaved into long thin ribbons

　　2 small Persian cucumbers, thinly sliced into rounds

　　6 cups baby arugula

　　1/4 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided

　　1/2 cup Blender Chermoula Sauce, divided

　　1/4 cup crumbled feta

　　1/4 cup pomegranate seeds

　　

Marinate and grill the steak:

Step 1

Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.

　　

Step 2

Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

　　

Assemble the salad:

Step 3

Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.

　　

Do Ahead

Step 4

Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.