Making your own harissa is super-easy, and makes a perfect marinade for grilled New York Strips! Harissa recipe courtesy of @themediterraneandish.
[Music] Let’s make some haresa and then we’ll put it on a steak. It’s going to be seven hatch chilies that I’ve rehydrated in hot water. 6 oz roasted red peppers, 2 tbsps tomato paste, four cloves garlic, 1 teaspoon caraway seeds, 2 tsps coriander, 2 tsps cumin, 1 tsp smoked paprika, 1/2 teaspoon cayenne pepper, a big pinch of salt, juice of one lemon, and 2 tbsps of olive oil. Process this until it’s well combined but still a little chunky. Now, let’s put it on some steaks. Spread your haresa all over the steaks and then into the fridge for 1 to 6 hours. When you’re ready, it’s off to the grill. These take about 7 minutes per side until the internal temperature reaches 125°. Take them off and let them rest for about 5 minutes. Now, you can serve this however you like, but I like a little grilled lemon juiced over the top and then a little more haresa just for dipping.
Dining and Cooking