Pan-Grilled Flank Steak with Chermoula

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon olive oil extravirgin
• 1.5 pound flank steak trimmed
• 1 cup cilantro leaves fresh
• 1 cup parsley leaves fresh
• 2  garlic cloves peeled
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 3 tablespoons less-sodium beef broth 
• 2 tablespoons juice of lime fresh
• 1 tablespoon paprika 
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• grill pan

Directions

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.
3. 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.
4. Let rest 5 minutes.
5. Cut steak diagonally across the grain into thin slices.
6. Serve with sauce.
7. 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