Harissa Steaks with Yoghurt Sauce

harissa steaks

Harissa Steaks with Yoghurt Sauce

From Stonesoup

If you have time, by all means marinate the steaks for longer, but you’ll get 90% of the results from just applying the harissa to the meat before it goes into the pan.

Harissa is a super hot spice paste from Morocco and Tunisia. You can buy it in tubes from a good deli. Or have a crack at making your own using the recipe here. Both options work well in this dish.

I normally cook my steaks on a super high heat, but I find it’s better to use a more gentle heat here to avoid the harissa burning.

Enough for: 2
Takes: 15 minutes

2 steaks, trimmed
2-4 tablespoons harissa (see note above)
6-8 tablespoons natural yoghurt
3-4 handfuls baby spinach

1. Heat a frying pan or BBQ on a medium high heat.

2. Combine harissa with 1 tablespoon extra virgin olive oil. Taste and if it’s not hot enough add more harissa. Toss steaks in the harissa mixture.

3. Sear steaks for 2-3 minutes each side or until well browned and cooked to your liking.

4. Season yoghurt with salt and pepper and divide between 2 serving plates. Top with steaks and baby spinach leaves.

Variations

pescatarian – replace steaks with fish fillets. Tuna or salmon steaks are brilliant, but most robust fish will work.

different meat – try it with chicken breasts or thighs.

vegetarian – serve 2 fried eggs per person topped with some harissa, yoghurt and baby spinach.

vegan – slice firm tofu or seitan into ‘steaks’ and cook as above.

less hot – either use less harissa or make your own using the recipe below without the chillies.

carb lovers / more substantial – serve with cooked couscous or quinoa.

paleo (grain, legume & dairy-free)
– replace yoghurt with tahini sauce (equal parts tahini, lemon juice and water).

more veg – serve a side of minted peas.

family friendly – serve harissa on top of steaks after cooking (for the adults). Add some roast sweet potato

Waste Avoidance Strategy

steaks – get your butcher to pack in cryovac and they’ll keep for weeks in the fridge. Or freeze.

natural yoghurt – keeps for weeks in the fridge. Doesn’t freeze well.

baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.

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