🥘 Ingredients

Chermoula Sirloin

• 2 lb / 32 oz (907 g) beef sirloin, cut into 1.5-inch chunks

• 1 tbsp (15 g) garlic-infused olive oil

• 1.5 tsp (5 g) ground cumin

• 1 tsp (3 g) sweet paprika

• 1/2 tsp (1 g) ground coriander

• 1/4 tsp (1 g) cayenne pepper, adjust for heat

• 2 tbsp (30 g) fresh lemon juice

• 1 tsp (2 g) lemon zest

• 1 tsp (6 g) salt

• 1/2 tsp (1 g) black pepper

Chermoula Sauce

• 1 cup (40 g) fresh cilantro, packed, stems included

• 1 cup (40 g) fresh flat-leaf parsley, packed

• 1 tbsp (15 g) garlic-infused olive oil, completing the recipe's oil

• 3 tbsp (45 g) fresh lemon juice

• 1 tsp (2 g) lemon zest

• 1.5 tsp (5 g) ground cumin

• 1 tsp (3 g) sweet paprika

• 1/2 tsp (1 g) ground coriander

• 1/4 tsp (1 g) cayenne pepper

• 1/2 tsp (3 g) salt

• 1/4 tsp (1 g) black pepper

• 2 tbsp (30 g) water, to loosen

Herb Potatoes

• 2 lb / 32 oz (907 g) baby potatoes, halved

• 1 tsp (3 g) ground cumin

• 1 tsp (3 g) sweet paprika

• 1/2 tsp (1 g) ground coriander

• 1 tsp (6 g) salt

• 1/2 tsp (1 g) black pepper

• 2 tbsp (30 g) fresh lemon juice

Green Beans

• 1.5 lb / 24 oz (680 g) fresh green beans, trimmed

• 1 tsp (3 g) ground cumin

• 1/2 tsp (2 g) sweet paprika

• 1/2 tsp (3 g) salt

• 1/4 tsp (1 g) black pepper

• 1 tbsp (15 g) fresh lemon juice

• 1/2 cup (120 g) low-sodium chicken broth, FODMAP-friendly, for steaming

Garnish

• 3 tbsp (12 g) fresh cilantro, chopped

• 4 stalks (60 g) green onions, green tops only, thinly sliced

• 2 medium (120 g) lemons, cut into wedges

🔪 Instructions

1. Preheat oven to 450°F (230°C). Line two sheet pans with parchment paper.

2. Season the potatoes. Toss the halved baby potatoes with cumin, sweet paprika, coriander, salt, and pepper. Spread in a single layer on one sheet pan. Roast in the oven for 25 to 28 minutes, flipping halfway, until golden and fork-tender. Squeeze lemon juice over them when they come out.

3. Season the sirloin. Pat the sirloin chunks dry with paper towels. Toss with garlic-infused olive oil, cumin, sweet paprika, coriander, cayenne, lemon juice, lemon zest, salt, and pepper until evenly coated.

4. Make the chermoula. Combine the cilantro, parsley, garlic-infused olive oil, lemon juice, lemon zest, cumin, sweet paprika, coriander, cayenne, salt, pepper, and water in a food processor. Blend until it forms a loose, vivid green sauce, scraping down the sides as needed. Set aside. This is a raw sauce and should not be cooked.

5. Roast the sirloin. Spread the sirloin chunks in a single layer on the second sheet pan with space between them. Roast 10 to 12 minutes, until browned outside and cooked to about 145°F (63°C) for medium. Rest 5 minutes.

6. Cook the green beans. While everything roasts, place the green beans in a large skillet over medium-high heat. Add broth, cumin, sweet paprika, salt, and pepper. Cover and steam 4 to 5 minutes until just tender. Remove the lid, increase heat to high, and cook off the remaining liquid 1 to 2 minutes. Squeeze lemon juice over the top.

7. Serve. Plate the herb potatoes, top with the roasted sirloin, and serve with green beans alongside. Spoon the chermoula generously over the beef and serve extra on the side. Garnish with fresh cilantro, green onion tops, and a lemon wedge.

Approximate Nutrition Per Serving

• Calories: ~585

• Protein: ~44 g

• Carbohydrates: ~64 g

• Fat: ~17 g

Notes

• What separates chermoula from the earlier Moroccan dish? The 5/31 chicken used a warm tagine-style profile built on cinnamon, honey, turmeric, and orange, which produced something sweet and aromatic. Chermoula is the other side of Moroccan cooking, a raw, herb-heavy sauce that stays sharp and green with no sweetness at all. Same country, opposite ends of the flavor spectrum.

• Chermoula is the star. It works as both a marinade and a finishing sauce. Making it fresh while the beef roasts and spooning it on at serving keeps the herbs vivid. Do not cook it, as heat dulls the color and the bright herbal punch.

• Use the cilantro stems. They carry plenty of flavor and blend smoothly, which saves the time of picking leaves individually.

• Cilantro and parsley in equal measure. Traditional chermoula balances the two rather than leading with one. Cilantro alone would be too assertive and parsley alone too mild. Together they give the sauce its characteristic depth.

• High heat and space on the pan. Roasting the sirloin chunks at 450°F with room between them produces browned edges rather than steamed meat. Use two pans if needed, and do not crowd them.

• Sirloin doneness. The chunks cook fast at this temperature. Start checking at 9 minutes and pull them at 145°F (63°C) for medium. Overcooked sirloin turns tough and dry.

• Preserved lemon option. Authentic chermoula often includes preserved lemon. If you have it, finely chop 1 tbsp of the rind and add it to the sauce for a deeper, saltier citrus note. Fresh lemon juice and zest work well on their own.

• Broth check. Confirm no onion or garlic on the label.