Harissa steak with pepper and lemon sauce

Name: Harissa steak with pepper and lemon sauce
Yield: 4 servings
Cuisine: British
Ingredients: 2 steaks; 1.5-1/2 tbsp rose harissa, depending on your heat tolerance; 2 large red or yellow peppers; Olive oil; 1 garlic clove; 1 x tin of chopped tomatoes; 1/2 TSP chili flakes; 1/4 TSP paprika; 1 small preserved lemon(or regular), flesh roughly chopped; 10 g parsley; Salt & pepper

Josip Vu @jvujnovic

This is my and my wifes favorite dish for special occasions. Who doesn't love a good stake, but every good stake needs a worthy sauce and this one will blow your mind. You can also pair it with a side of baked potatoes.

Saved

Ingredients

1 h

4 servings

2steaks
1.5-1/2 tbsprose harissa, depending on your heat tolerance
2large red or yellow peppers
Olive oil
1garlic clove
1x tin of chopped tomatoes
1/2 TSPchili flakes
1/4 TSPpaprika
1small preserved lemon(or regular), flesh roughly chopped
10 gparsley
Salt & pepper

Saved

Steps

1 h

1

Rub in 1/2 teaspoon of salt, some black pepper and rose harissa into the steak. Marinate it for at least an hour or leave it overnight.
2

Preheat the oven to its highest setting and cook the peppers for 20-25 minutes, until charred all over. Place in a bowl, cover with cling film. When cool enough to handle peel them and cut into long, thin strips.
3

Heat the oil in a medium frying pan on a medium heat. Add the garlic, cook for a minute or so, then add the tomatoes, chilli flakes, paprika, 1/2 teaspoon of salt and some black pepper. Bring to simmer, cook for 7 minutes, then add the strips of pepper, the lemon and parsley. Cook for another 7 minutes until the sauce thickens.
4

Bring the steak to room temperature. Cook it over high heat for 4-6 minutes on each side (or as you like it depending on your stove). Leave the steak to rest for few minutes.
5

Cut the steak into 1 cm thick strips, spoon the sauce and sprinkle with parsley.