Here’s my latest result in my adventures of trying out ingredients I’ve never used before. Harissa is a Tunisian (located in the northwest region of Africa) hot chili pepper paste, but it’s got a deeper flavor than your regular chili paste. It’s got earthy notes from the spice blend and roasted red pepper flavor, with a heat that sneaks up on you and can really pack a punch! This recipe makes a great dinner and even better left-over lunch. I marinate the skirt steak in Harissa for at least 8 hours and the flavor was just… impeccable. Paired with potatoes in a Harissa dressing and the radishes, it makes for a unique dish with complex flavors. I found a great Harissa paste at Trader Joe’s in the sauce aisle!
Inspired by a recipe on Bon Apetit!
Ingredients
Instructions
- Start by marinating the steak. Cut the steak crosswise to fit a large container that will fit in your fridge. Season generously with kosher salt. In your container, mix 3 tbsp of Harissa with 2 tbsp olive oil. Transfer steak to the bowl and turn to coat evenly in the marinade. Let sit covered in the fridge for at least 8 hours, and up to 24.
- Remove the steak from the fridge and set on the counter to let it come to room temperature.
- Grab a medium pot and fill halfway with water, and place on medium high heat. Add a generous pinch of salt to the water. Once boiling, add the potatoes. They should be fully covered by the water, and cook until potatoes are tender, about 12 - 15 minutes. Drain the potatoes and set aside.
- In a medium bowl, whisk together vinegar, 2 tbsp olive oil, and 2 tbsp Harissa. Taste the dressing, and if the heat is manageable you can stop there. If you want a bit more, add in another tbsp of Harissa. Add potatoes to the dressing and toss to coat. Rough up the potatoes a bit so the dressing can be soaked up through the skin of the potatoes.
- Heat 1 tbsp olive oil in a deep skillet over medium heat. Once oil is hot, add your skirt steak to the pan. You may need to work in batches, making sure that the pan is not over crowded. Let the steak cook undisturbed until it has developed a nice char, about 3 - 4 minutes each side. Transfer to a cutting board and let steak sit for 3 minutes before cutting across the grain.
- While the steak cooks, thinly slice your radishes.
- Assemble your salad. Start with a base of a large handful of arugula, top with steak slices, a few spoonfuls of potatoes, and radishes. Cut the lemon into wedges and squeeze the juice of one wedge over the top. Finish with a fresh sprinkle of salt and pepper, and enjoy!