Pan-Grilled Flank Steak With Chermoula

• Chermoula:
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 1 tablespoon paprika
• 3 tablespoons less-sodium beef broth
• 2 tablespoons fresh lime juice
• 1 tablespoon extravirgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, peeled
• Steak:
• 1 (1 1/2-pound) flank steak, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

1. To prepare sauce, place the first 11 ingredients in a food processor; process until finely chopped, scraping sides of bowl occasionally.
2. To prepare steak, sprinkle steak with 1/4 teaspoon salt and black pepper. Heat a cast-iron grill pan over high heat. Coat pan with cooking spray. Cook steak 4 minutes; turn and look for red beads forming on the surface to indicate the steak is approaching medium rare. Cook 4 minutes or until desired degree of doneness. Let rest 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with sauce.
3. Wine Note: As far as wine is concerned, flank steak is a pretty easygoing partner--many red wines would work well--but the chermoula is a different story. Garlic, lime, paprika, cumin, cilantro, and coriander are all dominant seasonings that make this dish sizzle. But they can also make wine fizzle. Best bet: a soft, thick, fruit-driven red that will act to "cushion" all the spice. Try Geyser Peak's 2001 Shiraz from Sonoma County, California ($18). -Karen MacNeil

parsley, fresh cilantro, paprika, beef broth, lime juice, extravirgin olive oil, ground cumin, ground coriander, salt, ground red pepper, garlic, flank steak, salt, freshly ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/pan-grilled-flank-steak-with-chermoula (may not work)