- Most Helpful
- Highest Rating
I made this with flanken cut ribs and it was absolutely delicious. I served it with a rice salad
Jackie, you've done it again! This is a fantastic recipe! This was a real treat for us because we hardly ever have steak, and we were a bit worried that the chermoula would overpower it. But we needn't have worried! The chermoula is spicy and piquant - just the perfect complement. Instead of brochettes, we grilled the steak whole and sliced it on the bias. We served the peppers and onions separately, but also grilled. Sort of a deconstructed brochette, if you will. Thank you for posting, we will definitely be making this again! Made for team Gourmet Goddesses, ZWT9.