Harissa Steak with Chargrilled Pepper and Preserved Lemon Sauce
A simple steak dinner jazzed up with the flavours of North Africa, this is the perfect meal for impressing your friends or just treating yourself.
The harissa gives the steak a background flavour of spice and deliciously caramelises on the outside of the meat. The sauce packs a real flavour punch with charred peppers backed up with paprika and the salty yet sour taste of preserved lemons. I chose to serve mine with a mixed salad (I added olives, feta, sundried tomatoes and regular ones) but this is also brilliant with chips!
Harissa Steak with Chargrilled Pepper and Preserved Lemon Sauce
Serves 4
oil
2 large ribeye steaks
3 tbsp harissa paste
2 long red peppers
2 garlic cloves, finely chopped
400g tin tomatoes
pinch chilli flakes
1 tsp paprika
2 preserved lemons, finely chopped (pips removed)
sea salt and freshly ground black pepper
Put the steaks and harissa in a bowl with a good pinch of salt and pepper. Rub into the meat and then leave to marinade for at least an hour (or in the fridge overnight).
Meanwhile, cook the peppers under a hot grill for 15 minutes, turning twice, until charred all over. Alternatively, place over your gas hob set to medium-high heat, using tongs to turn until charred all over. Place in a bowl, cover with clingfilm until cool, then peel and cut into long, thin strips, discarding the skin and seeds.
Heat a good drizzle of oil in a medium saucepan over medium heat. Fry the garlic for 30 seconds then add the tomatoes, chilli, paprika, a good pinch of salt and some black pepper, bring to a simmer and cook for five minutes. Add the pepper strips and preserved lemon then cook for 5-10 minutes, until the sauce thickens but is still easy to pour.
Place a ridged griddle pan or large frying pan on a high heat and, when smoking hot, add the steaks and cook for 3-4 minutes on each side. Transfer to a large piece of foil then rest for 5 minutes. Serve the steak, sliced into thin strips, with the sauce spooned on top and with a large salad (or chips!).
The harissa gives the steak a background flavour of spice and deliciously caramelises on the outside of the meat. The sauce packs a real flavour punch with charred peppers backed up with paprika and the salty yet sour taste of preserved lemons. I chose to serve mine with a mixed salad (I added olives, feta, sundried tomatoes and regular ones) but this is also brilliant with chips!
Harissa Steak with Chargrilled Pepper and Preserved Lemon Sauce
Serves 4
oil
2 large ribeye steaks
3 tbsp harissa paste
2 long red peppers
2 garlic cloves, finely chopped
400g tin tomatoes
pinch chilli flakes
1 tsp paprika
2 preserved lemons, finely chopped (pips removed)
sea salt and freshly ground black pepper
Put the steaks and harissa in a bowl with a good pinch of salt and pepper. Rub into the meat and then leave to marinade for at least an hour (or in the fridge overnight).
Meanwhile, cook the peppers under a hot grill for 15 minutes, turning twice, until charred all over. Alternatively, place over your gas hob set to medium-high heat, using tongs to turn until charred all over. Place in a bowl, cover with clingfilm until cool, then peel and cut into long, thin strips, discarding the skin and seeds.
Heat a good drizzle of oil in a medium saucepan over medium heat. Fry the garlic for 30 seconds then add the tomatoes, chilli, paprika, a good pinch of salt and some black pepper, bring to a simmer and cook for five minutes. Add the pepper strips and preserved lemon then cook for 5-10 minutes, until the sauce thickens but is still easy to pour.
Place a ridged griddle pan or large frying pan on a high heat and, when smoking hot, add the steaks and cook for 3-4 minutes on each side. Transfer to a large piece of foil then rest for 5 minutes. Serve the steak, sliced into thin strips, with the sauce spooned on top and with a large salad (or chips!).
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