Recipes, Main events, Bits on the sideMike PittsSeptember 18, 2020steak, Chilli, sauce, Meat

Harissa steak

Recipes, Main events, Bits on the sideMike PittsSeptember 18, 2020steak, Chilli, sauce, Meat

There is something wonderful about bright flavours and colours during the summer months. This dish I adapted from this Ottolenghi recipe is exactly that and tastes brilliant hot or cold. Get the meat marinading first.

Step 1 - Sauce

Preheat the oven to 240 C.
Put the whole peppers in an oven-proof dish and cook in the oven until slightly charred (around 20 minutes).
Cover and leave the peppers to cool
In a saucepan heat the garlic in a little olive oil before adding the tinned tomatoes, chilli flakes and smoked paprika.
Season and bring to a simmer.
Peel and de-seed the peppers and cut the flesh into long strips. Dice the flesh from the lemon and chop the parsley.
Add these to the saucepan after 10 minutes and continue to simmer for another 10 minutes until the sauce is thick and gloopy.
Cool to room temperature.

Step 2 - Steak

Rub the harissa paste over both sides of the steak and leave to marinate at room temperature for an hour.
Heat a little olive oil in a frying pan to just smoking and fry the steak 3 minutes each side for rare. Remove and leave to rest for a few minutes.
Slice into strips and sprinkle with freshly chopped coriander.
Serve with the sauce