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Harissa-Rubbed Steak & Carrot Salad

July/August 2011

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


Harissa-Rubbed Steak & Carrot Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt, divided
  • 3 cups thinly sliced carrots (about 1 pound)
  • 1-1 1/4 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

Preparation

  1. Preheat grill to medium-high. (No grill? See Broiler Variation.)
  2. Whisk lemon juice, oil, garlic, cumin, cinnamon, paprika and 1/2 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 1/4 teaspoon salt. Grill the steak 1 1/2 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.

Tips & Notes

  • Note: 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 1/4 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.

Nutrition

Per serving: 270 calories; 13 g fat (4 g sat, 8 g mono); 74 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 25 g protein; 4 g fiber; 569 mg sodium; 763 mg potassium.

Nutrition Bonus: Vitamin A (343% daily value), Zinc (39% dv), Potassium (22% dv), Iron (19% dv), Vitamin C (17% dv)

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable, 3 lean meat


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Recipe Categories

Total Time
45 minutes or less
Servings
4
Main Ingredient
Beef
Preparation/ Technique
Broil
Grill/BBQ
Marinate/Rub
Microwave
Steam
Type of Dish
Main dish, meat
Ethnic/Regional
African
Meal/Course
Dinner

Ease of Preparation
Easy
Publication
July/August 2011

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