A fresh, smoky roasted red pepper chermoula sauce brings bright herbs and mellow sweetness to simple rib-eye steaks—no complicated technique, just a quick spice bloom and a food-processor blitz.
The steak hits the grill with nothing fancy on it: just oil, kosher salt, and freshly ground black pepper. Then, once it’s done—when the center reads 125 degrees for medium-rare and the meat rests for 3 to 5 minutes—the whole meal pivots on one thing.
A drizzle of roasted red pepper chermoula sauce.
This sauce is built for people who don’t want a labor-intensive project, or a sauce that overwhelms the main event. It’s meant to elevate without taking over—fresh, smoky, and piquant, with leafy herbs and a pantry-friendly shortcut.
In the version that leads the way here. the chermoula starts with a quick step that sharpens flavor before everything goes into the food processor. Smoked paprika. cumin. coriander. and crushed red pepper flakes are warmed in a small skillet or saucepan with olive oil over medium heat for 10 to 15 seconds—just long enough to become fragrant—before they’re transferred to the processor.
From there, jarred roasted whole red bell peppers (3 jars, drained and coarsely chopped) do the heavy lifting. They bring juicy sweetness and notes of briny acidity. and they make it possible to skip roasting and peeling your own. The rest is straightforward: 2 garlic cloves. 2 teaspoons sherry vinegar. 1 teaspoon honey. 1/2 teaspoon kosher salt (or more to taste). 1/2 cup packed fresh cilantro leaves and tender stems. and 1/2 cup packed flat-leaf parsley leaves.
The mix is processed until it reaches a loose salsa consistency. If it feels too chunky, olive oil is added in 1 tablespoon at a time. Once it’s smooth enough, the sauce is transferred to a bowl and set aside until serving—or refrigerated if you’re making it ahead.
The steak schedule is simple and intentional. Rib-eye steaks—4 boneless steaks, about 1 inch thick—are removed from the refrigerator 30 minutes before grilling, then lightly coated with oil and seasoned evenly on both sides with kosher salt and black pepper.
The grill is set up for direct cooking over high heat. If a griddle is used instead, it’s preheated for at least 10 minutes. The steaks cook with the lid closed for 6 to 8 minutes over direct heat. turning once. until an instant-read thermometer inserted in the center registers 125 degrees for medium-rare. Afterward, the steaks rest for 3 to 5 minutes. Then they’re plated and served with the chermoula sauce.
For all the flavor it delivers—smoke from the paprika, brightness from sherry vinegar and herbs, and a gently sweet edge from the peppers—the sauce’s job stays clear: give the rib-eye a vivid companion while letting the meat remain front and center.
Lynda Balslev, an award-winning writer, cookbook author, and recipe developer, is the author of the blog TasteFood and wrote this recipe.
roasted red pepper chermoula rib-eye steaks grilled steak sauce jarred roasted peppers smoked paprika cilantro parsley
125 degrees?? I thought steak was just flip flip and done lol.
So this is like fajita sauce? I’m confused why they’re using jarred peppers instead of roasting everything first. Seems kinda cheating.
Wait, is “chermoula” like cilantro ranch or something? I read it once and now I think it’s basically just peppers + vinegar + honey, which… sounds good but also kinda sweet for steak.
The whole point is “no complicated technique” but then it says quick spice bloom, food processor, drizzle, rest, center temp… okay. Also jarred whole red bell peppers are basically just canned vegetables right? I dunno, I’d still try it, just seems like extra steps for sauce you’re gonna put on top anyway.