Moroccan Skirt Steak Salad With Chermoula

• 1 pound skirt steak, sliced crosswise into 5-6-inch-long pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup
• Vegetable oil (for grill)
• 2 medium carrots, shaved into long thin ribbons
• 2 small Persian cucumbers, thinly sliced into rounds
• 6 cups baby arugula
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
• 1/2 cup
• , divided
• 1/4 cup crumbled feta
• 1/4 cup pomegranate seeds

1. Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
2. Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125u0b0F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
3. Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
4. Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

skirt, kosher salt, freshly ground black pepper, vegetable oil, carrots, cucumbers, baby arugula, kosher salt, freshly ground black pepper, parsley, feta, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/moroccan-skirt-steak-salad-with-chermoula (may not work)