Harissa Roasted Steak with Couscous
Harissa Roasted Steak with Couscous
Ingredients
For the Harissa Steak
- 4 boneless New York strip steaks, about 1 1/4 inch thick, 6-8 ounces each
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 red onion, cut into 8 wedges
For the Couscous
- 1 1/2 cups chicken broth
- 1 tablespoon unsalted butter
- 1 cup instant couscous
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine the harissa paste, 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to create the marinade.
⏱️ 3 min - 2
Add the New York strip steaks to the marinade, ensuring each piece is fully coated. Add the red onion wedges to the bowl and toss to coat them lightly with the marinade. Marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 15 min - 3
Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet (cast iron works well) over medium-high heat until very hot, about 3-5 minutes.
⏱️ 5 min•🌡️ 400°F - 4
Carefully place the marinated steaks in the hot skillet, ensuring not to overcrowd. Sear for 2-3 minutes per side until a deep brown crust forms. Add the red onion wedges around the steaks in the skillet.
⏱️ 6 min - 5
Transfer the skillet to the preheated oven. Roast for 8-12 minutes for medium-rare (internal temperature 130-135°F) or 12-16 minutes for medium (internal temperature 135-140°F), depending on steak thickness and desired doneness. Use an instant-read thermometer.
⏱️ 16 min•🌡️ 400°F - 6
Remove the skillet from the oven. Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
⏱️ 10 min - 7
While the steak is resting, prepare the couscous. In a medium saucepan, bring the chicken broth and butter to a boil over medium-high heat. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 8
Once boiling, remove the saucepan from the heat, pour in the instant couscous, and stir once. Cover the saucepan tightly with a lid and let it stand for 5 minutes, allowing the couscous to absorb the liquid.
⏱️ 5 min - 9
After 5 minutes, uncover the couscous and fluff it with a fork. Stir in the chopped fresh parsley and fresh mint.
⏱️ 2 min - 10
Slice the rested steaks against the grain. Serve the Harissa roasted steak immediately with the fluffy couscous and roasted red onion wedges alongside.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Roasted Steak with Couscous
Ingredients
For the Harissa Steak
- 4 boneless New York strip steaks, about 1 1/4 inch thick, 6-8 ounces each
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 red onion, cut into 8 wedges
For the Couscous
- 1 1/2 cups chicken broth
- 1 tablespoon unsalted butter
- 1 cup instant couscous
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine the harissa paste, 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to create the marinade.
⏱️ 3 min - 2
Add the New York strip steaks to the marinade, ensuring each piece is fully coated. Add the red onion wedges to the bowl and toss to coat them lightly with the marinade. Marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 15 min - 3
Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet (cast iron works well) over medium-high heat until very hot, about 3-5 minutes.
⏱️ 5 min•🌡️ 400°F - 4
Carefully place the marinated steaks in the hot skillet, ensuring not to overcrowd. Sear for 2-3 minutes per side until a deep brown crust forms. Add the red onion wedges around the steaks in the skillet.
⏱️ 6 min - 5
Transfer the skillet to the preheated oven. Roast for 8-12 minutes for medium-rare (internal temperature 130-135°F) or 12-16 minutes for medium (internal temperature 135-140°F), depending on steak thickness and desired doneness. Use an instant-read thermometer.
⏱️ 16 min•🌡️ 400°F - 6
Remove the skillet from the oven. Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
⏱️ 10 min - 7
While the steak is resting, prepare the couscous. In a medium saucepan, bring the chicken broth and butter to a boil over medium-high heat. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 8
Once boiling, remove the saucepan from the heat, pour in the instant couscous, and stir once. Cover the saucepan tightly with a lid and let it stand for 5 minutes, allowing the couscous to absorb the liquid.
⏱️ 5 min - 9
After 5 minutes, uncover the couscous and fluff it with a fork. Stir in the chopped fresh parsley and fresh mint.
⏱️ 2 min - 10
Slice the rested steaks against the grain. Serve the Harissa roasted steak immediately with the fluffy couscous and roasted red onion wedges alongside.
⏱️ 2 min