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Sweet Chermoula Seared Beef

Sweet Chermoula Seared Beef

Prep 10 minutesCooking 3 minutes4 people

After training at Leiths School of Food and Wine, Nargisse Benkabbou started blogging and sharing her Moroccan recipes “with a twist” and has just launched her debut cook book Casablanca: My Moroccan Food. Each recipe that Nargisse produces is a celebration of her heritage with a care for simplicity and modernity. While she has a strong grasp of traditional Moroccan cuisine, her ultimate goal is to inspire and bring “a breath of fresh air” to Moroccan food.


3 minutes

30 minute or less

Main Course

Easy Recipes

Gluten Free Recipes

Dairy Free Recipes

Beef Recipes


Main Course



1/2 a jar of Chermoula

2 sirloin steaks (400g)

Early Harvest Extra Virgin Olive Oil, for rubbing the steaks

1 shallot, finely chopped

50g salad leaves


  1. Heat a large frying pan over a high heat and wait for it to become piping hot.
  2. Rub a bit of Early Harvest Extra Virgin Olive Oil on both sides of the steaks, add to the hot pan and sear the steaks for 3 mins on each side. Remove from the pan and leave to rest for a few minutes.
  3. When ready to serve, slice the steaks into thin slices and arrange them on a large plate, drizzle the sweet chermoula all over the meat and top with the finely chopped shallot and salad leaves.

Included in this Recipe



Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.