A while back I decided to try out a few new uses for my harissa recipe, besides the lamb tagine dish I posted last year. One great thing about harissa is that it’s so full-flavored that it can take an otherwise simple dish and make it immediately and exponentially complex (not to mention tasty). For example, I tried simply spooning it onto a couple steaks before grilling them, and the taste was ridiculous: the North African condiment formed a nice crust around the steak, but didn’t fully penetrate the pure meaty taste of the steaks themselves. It was a winning combination.
Warning: this is a super simple recipe. I’m still recovering from my trip to Atlanta for the Ancestral Health Symposium, where I spoke about gourmet culinary practices in a Paleo context. I’ll post more about my trip later this week.
2 8-10oz steaks (sirloin, ribeye, strip, etc)
2 tbsp (1/2 batch) harissa
For this recipe, we used the newly-stocked bison ribeye steaks from US Wellness Meats, but really, any steak would do fine.
Spoon the harissa onto the steaks evenly, then let sit at room temperature for 30 minutes. I warned you, this recipe is dead simple!
Grill the steaks on direct, high heat, until cooked to your liking. We are a medium/medium-rare kind of family, so it took about 3 minutes per side with these 1″ thick ribeyes.
Let rest for five minutes, then dive in. Serve with pickled turnips for an even better dining experience.