• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

• 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 Blender Chermoula Sauce
• 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 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
• 1/2 cup Blender Chermoula Sauce, divided
• 1/4 cup crumbled feta
• 1/4 cup pomegranate seeds

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