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).
Harissa-Rubbed Steak & Carrot Salad
From EatingWell: July/August 2011
Here we pair harissa-rubbed grilled steak with tangy North African-spiced carrots. Serve with whole-wheat couscous.