Steak Pimenton with Harissa Sauce
From the kitchen of One Perfect Bite…I must tell you this is another of my almost-famous “-ish” creations. The Silver Fox and I had nothing like this the entire time we were in Spain and Morocco, but it was inspired by the herbs and spices that are used there. It also serves as a wonderful vehicle to introduce a fiery North African condiment called harissa. The steak has a spicy “Come to the Casbah” flair, due in part to a simple rub that’s used for flavoring, but the coup de grâce, comes from the harissa oil that is poured over the steak before it is served. Talk about good! The ingredients needed to make this steak can be found in any large market, and the good news is they keep forever. Chances are you’ll go to your grave with the granulated garlic and onion still in your pantry. I like to use a flat iron steak for this recipe, but any cut normally used to make London Broil can be substituted, as long as it is tenderized. I use a jaccard to tenderize ours. The steak is at its best when it sits several hours before grilling. If you don’t have a grill, or the weather is foul, use a griddle pan and sear the steak over high heat on a burner. I know those of you who try this recipe will be pleased. It’s simple to make and it is delicious. Here is how the steak is made.
Steak Pimenton with Harissa Sauce…from the kitchen of One Perfect Bite
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1 teaspoon sweet, smoked Spanish paprika (pimenton)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1 large (1-1/2 to 2 pounds) flat iron or flank steak
1/4 cup + 4 teaspoons olive oil, divided
1/2 teaspoon bottled harissa
2 tablespoons coarsely chopped cilantro
1) Pierce both sides of meat at 1/4-inch intervals with a jaccard or meat fork.
2) Combine garlic, onion, cumin, paprika, salt and pepper in a small bowl.
3) Rub each side of steak with 2 teaspoons olive oil and half the spice mixture. Wrap the steak in plastic wrap and refrigerate for 2 to 8 hours. Bring steak to room temperature prior to cooking.
4) Meanwhile, combine reserved 1/4 cup olive oil and harissa in a small (1 quart) saucepan. Cook over medium heat until oil is warm and shimmers. Remove from heat and set aside.
5) Preheat gas grill according to manufacturer’s instruction for cooking by direct heat. Grill steak for 5 to 7 minutes per side. Place steak in a baking dish; pour harissa oil over steak and brush to distribute. Cover dish with foil and let rest for 10 minutes. Slice steak, thinly, against grain; sprinkle with cilantro. Yield: 5 to 6 servings.