Steak Pimenton with Harissa Sauce

From the kitchen of One Perfect Bite...I must tell you this is another of my almost-famous "-ish" creations. The Silver Fox and I had nothing like this the entire time we were in Spain and Morocco, but it was inspired by the herbs and spices that are used there. It also serves as a wonderful vehicle to introduce a fiery North African condiment called harissa. The steak has a spicy "Come to the Casbah" flair, due in part to a simple rub that's used for flavoring, but the coup de grâce, comes from the harissa oil that is poured over the steak before it is served. Talk about good! The ingredients needed to make this steak can be found in any large market, and the good news is they keep forever. Chances are you'll go to your grave with the granulated garlic and onion still in your pantry. I like to use a flat iron steak for this recipe, but any cut normally used to make London Broil can be substituted, as long as it is tenderized. I use a jaccard to tenderize ours. The steak is at its best when it sits several hours before grilling. If you don't have a grill, or the weather is foul, use a griddle pan and sear the steak over high heat on a burner. I know those of you who try this recipe will be pleased. It's simple to make and it is delicious. Here is how the steak is made.

Tomato Soup with Harissa and Cilantro Cream

From the kitchen of One Perfect Bite...I thought that those of you who have to deal with the remnants of this weekend's record snowfall, might like a recipe for a hot and steaming soup that's guaranteed to warm the cockles of your heart. This soup is Moroccan and it's best described as a light tomato broth that's given a huge flavor boost with the addition of harissa, a North African chili paste. Harissa is not for the faint of heart. The amount used in this recipe causes a pleasant warmth at the back of the throat, but over-zealous use of the paste can take your taste buds out for a week. I use a commercial variety, but if you'd like to make your own, a nice recipe for it can be found here. While I use harissa with some regularity, I've only just discovered this soup, and had it not been for a photo I saw on, My Life in the Charente, a blog written by my cyber-friend Diane, I might never have known of its existence. That would have been a shame because this  light and versatile soup is really delicious. Served in small bowls, it is a perfect way to start a fancy dinner. When poured, instead, into mugs, you'll have a great game day sipper. I love the soup, and served with or without the cream topper, I think you'll find it to be a marvelous addition to your recipe collection. I found the recipe for this soup on the Muslim Aid site.  Here's how they suggest the soup be made.

Tomato Soup with Harissa and Cilantro Cream...from the kitchen of One Perfect Bite courtesy of Muslim Aid Society

Ingredients:
6 tablespoons olive oil
1 pound yellow onions, about 2 cups chopped
4 cloves garlic, crushed
4 teaspoons ground cumin
2 teaspoons harissa
2 tablespoons tomato paste
2 (14.5-oz.) cans chopped plum tomatoes in tomato juice
1 tablespoon grated or finely chopped fresh ginger
2 teaspoons granulated sugar
7 to 8 cups low-sodium chicken broth
Salt and pepper to taste
1 cup heavy cream
1/3 cup roughly chopped fresh cilantro + cilantro sprigs for garnish
Optional: naan bread

Directions:
1) Heat oil in a saucepan and cook onions gently for 5 minutes or until soft but not browned. Add garlic and cumin cook for 30 seconds then add harissa and tomato paste and cook for 1 minute longer. Add tomatoes, ginger, sugar and chicken broth. Season and bring to a boil, then reduce heat and gently simmer for 20 minutes longer. Allow mixture to cool a little. W
Working in batches, process soup in a blender until smooth. Alternatively, puree soup in pot with an immersion blender. Strain soup through a fine mesh sieve. Return soup to pan and bring to a boil. Adjust salt and pepper to taste. Keep warm.
2) Lightly whip cream and fold in cilantro. Season to taste with salt. To serve, spoon about 2 tablespoons cream on top of soup and garnish with cilantro sprigs. Yield: 8 servings.

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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.