Chermoula (or charmoula) is a traditional marinade of North African countries, used to flavour seafood and fish. Typical ingredients include preserved lemon, herbs, salt, oil, garlic or onion, cumin, coriander and even saffron. Our version includes ingredients you can grow in your yard and cook on the grill. The chermoula is a very flavourful way to top steak, chicken and even vegetables.
Get ready to see chermoula on many restaurant menus as it's gaining popularity.
1 medium yellow onion
1 large tomato
4 scallions, trimmed
1 medium poblano pepper
1 teaspoon cumin seed
2 teaspoons salt
zest and juice of ½ a lemon
¾ cup parsley leaves
¾ cup cilantro
Preheat your grill to medium heat.
Place the whole onion, keeping the skin on, onto the grill. Cook for about 40 minutes, until the skin is roasted and crispy or until the onion feels soft. Remove from grill, cool, peel and reserve.
While the onion is cooking, place the pepper onto the grill and cook, turning, for 15 to 20 minutes or until the skin is blackened and blistered. Remove from grill and place into a bowl and cover. Once the pepper is cooled, remove the skin and seeds.
Place the tomato onto the grill and cook, turning for 7 to 10 minutes until the skin cracks and the tomato has warmed through. Remove and reserve.
Add the scallions to the grill and cook for 1 to 2 minutes, turn and cook an additional minute. The scallions should be lightly charred but still hold their green colour.
In a blender or food processor, add all ingredients and process until well combined but still chunky.
Cocoa nib rub
This is not a complicated spice rub, but the addition of the cocoa nibs from the local, award-winning chocolate makers at Hummingbird Chocolate makes it a little more sophisticated and pairs well with the rich flavours of the unsung hero steaks and a glass of pinot noir.
2 tablespoons cocoa nibs, ground
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon onion powder
2 teaspoons dry mustard
2 teaspoons salt
½ teaspoon chili flakes
Mix together. Rub on your steak just prior to grilling, using your hands to work it into the meat.
Double or triple the recipe and store in an airtight container to use all summer.
Rosemary balsamic marinade
This marinade started as a vinaigrette we'd steep in a jar with all of the herbs and garlic, before tossing on salad greens. With the addition of soy, it has evolved to become one of our favourite marinades for flank or skirt steak, even grilled mushrooms. It's perfect for grilling over medium heat to medium rare or medium, so the honey doesn't burn.
1/2 cup balsamic vineagar
2/3 cup soy sauce
2 tablespoons honey
1/4 cup olive oil
1 clove of garlic, crushed
1 tablespoon basil, chopped
1 teaspoon oregano, chopped
1 teaspoon rosemary
1/4 teaspoon chili flakes
pepper to taste
Chop the herbs and crush the garlic and combine with all the ingredients in a mason jar. Allow to steep overnight.
The next day, poor liberally over the steak, storing in the refrigerator for 2 to 4 hours, flipping once to marinate both sides before grilling.