Leftover steak? Make steak salad:
comes together in a flash, creating a fresh, herby condiment you'll want in your fridge all summer long.
You don't need a spice grinder or mortar and pestle for this recipe; the toasted spices get lightly crushed with a heavy skillet, then puréed into a richly spiced oil with lemon juice and zest, smoky paprika, red-pepper flakes, and garlic. Once your oil is nice and smooth, fresh herbs are pulsed in until chopped but still slightly textured.
The result is an irresistible sauce that's perfect for drizzling over freshly grilled meat, stirring into hummus or yogurt dip, spreading on warm flatbread, spooning over eggs, tossing with cooked rice, drizzling over cold soups...I could keep going.With my chermoula as my muse, I set out to create a satisfying summer supper to highlight the versatility of this sauce.
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