Harissa-marinated Steak with Preserved Lemon Salsa

FOR ME A STEAK ALWAYS HITS THE SPOT, and this is an Ottolenghi classic. This dish features my ideal flavors. My mouth waters as I type.

It’s the perfect mix of spicy steak and tangy lemon! Click here Ottolenghi’s recipe.

HERE’S MY TAKE:

For the lemon salsa

2 large yellow peppers
2 tbsp olive oil
1 garlic clove, peeled and crushed
½ tsp chilli flakes
¼ tsp sweet paprika
1 tbsp preserved lemon, thinly sliced (You can get preserved lemons in most supermarkets (look in the deli/salad sections). If you can’t find any, you can order them online. If you’re feeling adventurous, you can make them yourself. There are many options online. Here’s one.)
Salt and black pepper
2 tbsp chopped parsley, plus extra to garnish

*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.

Brush the harissa into the meat, season salt and pepper, and leave to marinade for at least an hour.
While the steaks marinade, make the sauce. Cut the yellow peppers into long, thin strips. Then dice.
Heat the oil in a medium frying pan over medium heat.
Fry the garlic in a dash of oil for 30 seconds on medium heat. Add the chilli, paprika, salt and pepper and the yellow pepper. Cook for 2 or 3 minutes. You don’t want the mixture to get too soft.
Put the mixture into a bowl, and add the olive oil, preserved lemon and parsley. Stir well. Add salt and pepper to taste.
Place a ridged griddle pan on a high heat and, when smoking hot, add the steaks and cook to your preference.
Serve warm or at room temperature. Spoon the lemon salsa on top.

If you like a good steak, this one ROCKS! PS. To accompany the steak, I make Ottolenghi‘s Radish & Bean Salad. They’re the perfect pairing.

I FIND MOST OF MY MUSIC ON A SITE CALLED HYPE MACHINE, which tracks music blogs around the world.

This is one track: 6 Words. The beat kicks in at 1:50 in, so keep listening.

Here’s my favorite remix of Beggin for Thread.