Harissa is a North African condiment made with savory spices, spicy peppers, and loads of garlic. A deliciously irresistible, spicy and smoky spread that pairs perfectly with grilled steak!
Ingredients: For the harissa
½ tablespoon red pepper flakes
6 garlic cloves, minced
1 teaspoon caraway seeds, crushed
1 teaspoon ground cumin
1 tablespoon smoked paprika
½ tablespoon ancho chili powder
1 teaspoon salt
1 lemon, juiced
2 tablespoon olive oil
2 tablespoons tomato paste
Ingredients: For the beef
1 pound flank steak
1 bunch of cilantro
Cucumbers, sliced
Plain yogurt
Pickled red onions
Instructions
- In a food processor, puree pepper flakes, garlic, caraway seeds, cumin, paprika, chili powder, salt, lemon juice, olive oil, and tomato paste until smooth and blended.
- Rub flank steak generously with harissa, leaving a little to baste while grilling. Refrigerate steak until ready to grill.
- Preheat grill to medium high. Grill steak for 8 minutes, flipping halfway through. Let steak rest for 5 minutes before slicing.
- Serve with cilantro, cucumbers, yogurt, and pickled red onions.
Tip: Harissa will last for a month, refrigerated. Double this recipe to spice up chicken, sandwiches, veggies—you name it!
