Active Time
45 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 15
© John Kernick

How to Make It

Step 1    

In a food processor, combine the parsley with the cilantro, garlic, cumin, coriander, sweet and smoked paprikas, cayenne and saffron and pulse until the herbs are finely chopped. Add the lemon juice and the 1 cup of olive oil and pulse to incorporate. Add 1 tablespoon of salt. Scrape half of the charmoula into a small bowl and refrigerate.

Step 2    

Scrape the remaining charmoula into a very large bowl. Add the steak cubes and turn to coat with the charmoula. Let stand at room temperature for 2 hours or refrigerate for up to 4 hours.

Step 3    

Light a grill. Thread 3 chunks of rib eye onto a long skewer, adding a piece of onion and red bell pepper between each piece of meat. Grill over high heat for about 15 minutes, turning the skewers occasionally, until the meat and vegetables are lightly charred in spots and the meat is cooked medium-rare to medium. Serve the skewers with the reserved charmoula.

Make Ahead

The charmoula and grilled rib eye can be refrigerated separately for up to 2 days.

Suggested Pairing

Spicy, berry-rich Côtes du Rhône.

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Aggregate Rating value: 4

Review Count: 3235

Worst Rating: 0

Best Rating: 5

Author Name: luckybee19

Review Body: Family loved it, ages ranging from 10-50! I cut the cayenne in half just so that it wouldn't be as spicy for the younger ones. I forgot to get the saffron threads and it was completely delectable anyway. The Charmoula sauce/marinade was so delicious that we were dipping wedges of tomato and cucumber slices in it too, on the side. I had some leftover sauce and am marinating some chicken in it tonight. So tasty!

Review Rating: 5

Date Published: 2017-06-04