Recipe

Harissa Steak

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Harissa Steak

Tender strips of seared rump steak served with a harissa based tomato sauce flavoured with preserved lemons. Buttery kale on the side.




Ingredients to serve 2

  • 1½ tbsp x harissa
  • 2 x rump steaks (150g)
  • ½ clove x garlic – peel, grate & chop
  • 2 x tomatoes – dice (1cm)
  • ½ tsp x chilli flakes
  • 20g x preserved lemon – dice (½ cm)
  • 5g x parsley – chop
  • 100g x kale – remove stalks & tear
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 3 tbsp x harissa
  • 4 x rump steaks (150g)
  • 1 clove x garlic – peel, grate & chop
  • 4 x tomatoes – dice (1cm)
  • 1 tsp x chilli flakes
  • 40g x preserved lemon – dice (½ cm)
  • 10g x parsley – chop
  • 200g x kale – remove stalks & tear
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Tomato sauce: Place a few glugs of olive oil in a large frying pan over medium heat and cook the garlic, harissa and chilli flakes for 1 minute. Add the tomatoes, season with salt and pepper and cook for 10 minutes until the tomatoes have disintegrated into a sauce. Add the preserved lemon and cook for another 3 minutes.

Step 3

Steak: Place a large frying pan on the stove on high heat. Rub the steaks all over with olive oil and season well. When the pan is hot, place the steaks in the pan and fry for 1 minute each side (medium to rare), turning only once with tongs (or spoons). When done, transfer to a plate. When rested slice into strips against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres (or grain) in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 4

Kale: Place a knob of butter in a saucepan over medium heat and – when melted – add the kale. Cook for 1 minute.

Step 5

Serve the steak strips on a plate with a side of kale. Top with tomato sauce and scatter with parsley.