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.
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.