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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 (8 or 9 oz) jar roasted sweet red bell peppers, drained

4 cloves garlic, peeled
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
1 chipotle chile (canned, in adobo)
1/2 teaspoon salt
1/4 cup extra virgin olive oil
2 (1 to 1 1/2 lb) shoulder top blade steaks (flat iron steaks)
Preheat grill to medium-high.
First, make the harissa. Combine the first 7 ingredients in a food processor and process until smooth. Using only about half of the prepared harissa, coat the steaks in the harissa, cover and refrigerate for at least 2 hours (or overnight). Cover and refrigerate the remaining harissa separately.
Remove steaks from the refrigerator at least 1 hour before grilling to bring to room temperature.
Preheat grill to medium-high.
Shake off excess harissa from steaks before grilling. Grill over medium-high heat (direct heat) for 5-7 minutes on each side, or until desired doneness (135-140 degrees F for medium rare). Remove from grill and let the steaks rest for 5-7 minutes before serving.
To serve, slice the steak thinly against the grain and serve. Top with a little of the reserved harissa, if desired. Serves 4-6
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SWEET PEPPER HARISSA CRUSTED COWBOY STEAK
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 (8 or 9 oz) jar roasted sweet red bell peppers, drained

4 cloves garlic, peeled
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
1 chipotle chile (canned, in adobo)
1/2 teaspoon salt
1/4 cup extra virgin olive oil
2 (1 to 1 1/2 lb) shoulder top blade steaks (flat iron steaks)
Preheat grill to medium-high.
First, make the harissa. Combine the first 7 ingredients in a food processor and process until smooth. Using only about half of the prepared harissa, coat the steaks in the harissa, cover and refrigerate for at least 2 hours (or overnight). Cover and refrigerate the remaining harissa separately.
Remove steaks from the refrigerator at least 1 hour before grilling to bring to room temperature.
Preheat grill to medium-high.
Shake off excess harissa from steaks before grilling. Grill over medium-high heat (direct heat) for 5-7 minutes on each side, or until desired doneness (135-140 degrees F for medium rare). Remove from grill and let the steaks rest for 5-7 minutes before serving.
To serve, slice the steak thinly against the grain and serve. Top with a little of the reserved harissa, if desired. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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