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Juicy flank with Chermoula


Chermoula is one of those “put that s#*t on everything” kinda sauces. It’s a tasty North African mélange that will kick mad flavors into your meat, veggies, toast, salads, pastas…yeah…pretty much anything. It’s refreshing, spicy and lusciously herbaceous. But mere adjectives won’t suffice here. This sauce is something special. Like emerging onto a white sandy beach after three days of clawing your way through scorpion-infested jungles with no food or water and finding a man in a tuxedo waiting for you with an ice cold mojito and a smile. That’s chermoula, baby. You can either blend all the ingredients into a coarse paste or just chop the herbs and spices and mix them together. It lasts for weeks in the fridge (if you can refrain from annihilating the whole batch in one go).


Serves 7


1 tsp cumin powder
 1 tsp coriander powder
 1 tsp smoked paprika
 1 cup of fresh parsley leaves, chopped into small pieces before blending
 1 cup of fresh mint or coriander leaves, chopped into small pieces before blending
 3x fresh garlic cloves, crushed and minced
 2 tbsp of lemon juice or red wine vinegar (or a combination of both)
 1/2 cup of olive oil (Add more as needed to create your desired consistency)
 1 tsp sal
 t2 tbsp water (or more for blending as needed)
 1 tsp red pepper flakes
1/2 of a Juicy Marbles Loin
 3 tbsp garlic powder
 3 tbsp onion powder
 3 tbsp red peppercorns, ground
 1-2 tsp salt
 1 tsp pepper
 Oil for cooking, I used sunflower seed oil


For the Chermoula
1. On a small pan toast the spices (cumin, coriander, and smoked paprika) until fragrant, then remove from heat.
2. In a food processor add fresh herbs, garlic, water, and spices. Blend until the herbs and garlic are finely chopped, but do not over-blend, otherwise, the herbs will taste bitter. You can add a little oil as well to help it blend.
3. Transfer herbs to a bowl. Mix in the rest of the oil, lemon juice, red wine vinegar, and red pepper flakes. Taste and add more salt as needed.
For the Flank
1. Cut the loin in half horizontally (long-ways). Then cut it vertically into large pieces you’ll be able to fit onto your pan. Salt the meat evenly on all sides.
2. Add all your meat spices to a large flat plate and mix the spices well. Roll the meat into the spice blend so that it’s coated evenly.
3. Heat a non-stick pan to low/medium heat. When the pan is hot, add some oil. When the oil is hot, add the meat. Sear each piece of meat about 4 minutes on each side, or until each side is nice and crispy.
4. When the meat is finished cooking, place it on a wooden cutting board. Then slice it up into slightly smaller pieces you can eat with your hands. Serve with chermoula and some whole-grain mustard.
P.S. If you get the chance I highly recommend some chermoula, vegan butter, miso paste & fig jam on toast. ;)

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