This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Censorship is telling a man he can't have a steak just because a baby can't chew it." -Mark Twain
This recipe is one that proves a great meal only takes a few minutes to put together. Mixing the rub takes all of about two minutes. Cooking takes all of 15 minutes and boom! - you have a great meal. Pair this with some roasted potatoes or brown rice and some steamed veggies for a delicious and balanced weeknight dinner.
My first contact using this lovely hot sauce was when a friend returned from Tunisia with a can for me as a gift. I cooked with it almost every night for two weeks. Harrissa is a spicy, bright red sauce that is easily available in Middle Eastern grocery stores. Like tomato paste, I like to purchase it in tubes for easiest storage.
Servings = 2 | Serving size =4 ounces steak with rub
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Note that active cooking time does not include marinating time.
|1/4 tsp||ground nutmeg|
|1/2 tsp||ground cardamom|
|1/2 tsp||chili powder|
|1/8 tsp||cayenne pepper|
|1 tsp||harissa sauce|
|1/4 tsp||ground ginger|
|2 tsp||olive oil|
|8 ounces||skirt steak or flank steak|
|1/4 cup||no salt added vegetable stock or red wine|
|1 tsp||unsalted butter|
Whisk together nutmeg, cardamom, paprika, chili powder, cinnamon, cayenne, harissa, ginger, olive oil, honey, and salt into a smooth paste.
Smooth over both sides of the steak and allow to marinate for a minimum of 20 minutes (an hour is best; place in refrigerator if marinating more than about 20 minutes).
When ready to cook, place a large skillet in the oven and preheat the oven to 375F.
Place the steak in the skillet and roast for about 7 minutes.
Turn the steak over and cook for another 5-7 minutes (for medium rare), then remove from the oven and place the steak on a plate or cutting board to rest for about 3 minutes.
Place the skillet over medium heat and add the vegetable stock or red wine.
Stir, scraping the bits from the bottom of the pan, for 1-2 minutes, then add the butter and stir until the butter is melted.
Serve the steak topped with the pan sauce.
Serving size = 4 ounces steak with sauce
Servings = 2
Amount Per Serving
|Calories 264||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||18%|
|Saturated Fat 4g||15%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 5g||1%|
|Dietary Fiber <1g||4%|
|Vitamin A 18%||Vitamin C 3%|
|Calcium 4%||Iron 13%|
|Vitamin K 6 mcg||Potassium 503 mg|
|Magnesium 36 mg|