Harissa-Rubbed Steak & Carrot Salad

Harissa-Rubbed Steak & Carrot Salad

2 Reviews
From: EatingWell Magazine, July/August 2011

Here we pair harissa-rubbed grilled steak with tangy North African-spiced carrots. Serve with whole-wheat couscous.

Ingredients 4 servings

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  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon paprika
  • ¾ teaspoon kosher salt, divided
  • 3 cups thinly sliced carrots (about 1 pound)
  • 1-1¼ pounds skirt steak (see Note), trimmed and cut into 4 portions
  • 4 teaspoons harissa (see Notes)
  • 1 tablespoon chopped fresh parsley or cilantro for garnish


  • Active

  • Ready In

  1. Preheat grill to medium-high. (No grill? See Broiler Variation.)
  2. Whisk lemon juice, oil, garlic, cumin, cinnamon, paprika and ½ teaspoon salt in a microwave-safe medium bowl. Add carrots; stir to coat. Cover and microwave on High until the carrots are tender-crisp, about 2 minutes. Uncover. (Alternatively, steam carrots over 1 inch of boiling water in a large saucepan fitted with a steamer basket until tender-crisp, 2 to 3 minutes. Toss the carrots with the spice mixture.)
  3. Rub both sides of steak with harissa and sprinkle with the remaining ¼ teaspoon salt. Grill the steak 1½ to 3 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes, then thinly slice across the grain. Serve with the spiced carrots, garnished with parsley (or cilantro), if desired.
  • Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it's available or ask your butcher to order it for you. It's usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just ¼ inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
  • Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Different brands of harissa vary in heat, so taste it and add accordingly.
  • Broiler Variation: Position rack in upper third of oven; preheat broiler. Coat a broiler pan or large baking sheet with cooking spray. Broil steak on the prepared pan, turning once, 2 to 4 minutes per side for medium.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 270 calories; 13 g fat(4 g sat); 4 g fiber; 12 g carbohydrates; 25 g protein; 29 mcg folate; 74 mg cholesterol; 5 g sugars; 0 g added sugars; 17,173 IU vitamin A; 10 mg vitamin C; 54 mg calcium; 3 mg iron; 569 mg sodium; 763 mg potassium
  • Nutrition Bonus: Vitamin A (343% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, 3 lean meat

Reviews 2

July 14, 2014
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By: EatingWell User
Good 30 Min Meal The steak wasn't anything special. I used 4 tsp of harissa but I felt like it didn't have much flavor just as is. For the carrots I used 2 Tbsp of coconut ghee instead of 1 Tbsp of oil while increasing the salt to 3/4 tsp and the carrots were really good. Overall though, good 30 min meal to get dinner on the table fast (especially if you used pre-cut carrot chips).
July 14, 2011
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By: noreciperequired
Solid Steak Dish I really like to cook flank and skrit steaks. It shold the seasoning well, and cooked, and sliced right, it's very tender. The carrot salad was decent, but didn't blow me away.
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