Grilled Skirt Steak with Chermoula

Season steak with salt and pepper and set out at room temperature.

Preheat a grill or grill pan to medium high heat lightly coating grill or grill pan with vegetable oil.

Roughly chop garlic and onion. Add garlic and onion to blender with parsley, cilantro, cumin, lemon juice, olive oil, 1 tsp salt, cayenne,1/4 tsp pepper, and paprika. Blend all ingredients for chermoula until combined but still slightly chunky. Set aside. Grill steak for 2-4 minutes per side until desired doneness. Let steak rest for 10 minutes before slicing thinly.

Serve with couscous (optional) and chermoula alongside. Extra chermoula can stored in the refrigerator for up to one week and used as a marinade for fish or meat.