1 c. packed cilantro
1 c. packed flat-leaf parsley, plus more for serving
1 tsp. smoked paprika
1 large clove garlic
1/2 c. plus 1 Tbsp olive oil
1 tsp. lemon zest plus 2 Tbsp lemon juice (from 1 lemon)
Kosher salt and pepper
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1 1/2 lb. sirloin steak, cut into 4 pieces
1 lb. small carrots, scrubbed, halved lengthwise if thick
1 oz. feta, crumbled
1. Heat grill to medium. In blender, puree cilantro, parsley, paprika, garlic, 1/2 cup oil, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Transfer to small bowl.
2. In small bowl, combine cumin, coriander, and cinnamon with 1/4 teaspoon salt and 1/2 teaspoon pepper; rub all over steak. Rub carrots with remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper.
3. Grill steak and carrots, covered, until carrots are tender and steak is medium-rare, 3 to 5 minutes per side. Transfer steak to cutting board and let rest 5 minutes before slicing.
4. Transfer carrots to platter, drizzle with 1/4 cup sauce, and sprinkle with feta and parsley. Serve with steak and remaining sauce.