North African Steak Pimenton with Harissa Sauce

Today's recipe is inspired by the food of Spain and North Africa. Smoky pimenton and harissa - a fiery red sauce containing chiles, garlic, coriander, caraway, cumin and olive oil - give this steak it's spicy Come to the Casbah flair. While I use a flat iron steak for this dish, any cut used for London Broil can be substituted; cooking time will, however, vary. The flat iron is cut from the shoulder blade and is remarkably flavorful; it's become a restaurant favorite and that makes it harder, still, to find. I routinely use a jaccard to tenderize steak and I'm always happy with the results. The steak is most flavorful if it sits for several hours before grilling. No grill? No matter. Use a griddle pan and your stove top instead.


North African Steak Pimenton with Harissa Sauce

Ingredients:
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1 teaspoon sweet, smoked Spanish paprika (pimenton)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1 large (1-1/2 to 2 pounds) flat iron or flank steak
1/4 cup + 4 teaspoons olive oil, divided
1/2 teaspoon bottled harissa
2 tablespoons coarsely chopped cilantro

Directions:
1) Pierce both sides of meat at 1/4-inch intervals with a jaccard or meat fork.
2) Combine garlic, onion, cumin, paprika, salt and pepper in a small bowl.
3) Rub each side of steak with 2 teaspoons olive oil and half the spice mixture. Wrap the steak in plastic wrap and refrigerate for 2 to 8 hours. Bring steak to room temperature prior to cooking.
4) Meanwhile, combine reserved 1/4 cup olive oil and harissa in a small (1quart) saucepan. Cook over medium heat until oil is warm and shimmers. Remove from heat and set aside.
5) Preheat gas grill according to manufacturer's instruction for cooking by direct heat. Grill steak for 5 to 7 minutes per side. Place steak in a baking dish; pour harissa oil over steak and brush to distribute. Cover dish with foil and let rest for 10 minutes. Slice steak, thinly, against grain; sprinkle with cilantro. Yield: 5 to 6 servings.