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Harissa marinated beef sirloin with preserved lemon sauce

Bold harissa heat meets juicy beef sirloin in every bite.
Velvety preserved lemon sauce with charred yellow pepper ribbons.
Warm, bright, and just spicy enough to make you crave seconds.

dinner ⏱ 60 min 520 kcal / portion 22.0 g carbs / portion (estimated) 🔗 Original source

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Harissa marinated beef sirloin with preserved lemon sauce
v4 · rb0e705f985 20260727Z1751 1½ tbsp harissa 300 g beef sirloin steak salt to taste black pepper to taste 2 pieces yellow pepper 1 tbsp preserved lemon skin 2 tbsp parsley 🌀 brush harissa into the beef sirloin and season with salt and black pepper ⏳ ⏳ 1 h marinate the beef sirloin for at least an hour (or in the fridge overnight) 🍳 ⏱ 20-25 min grill the yellow peppers until charred all over ⏳ cover the grilled yellow peppers until cool, then peel and cut into long thin strips 🍳 heat the olive oil in a medium frying pan over medium heat, then fry the garlic for 30 seconds on medium heat, add the tomatoes, chilli, paprika, salt, and black pepper, bring to a simmer and cook for 🍳 add the pepper strips, preserved lemon skin, and parsley, and cook for seven minutes until the sauce thickens but is still easy to pour ⏳ 30 min allow the sauce to come to room temperature 🔥 preheat the oven to 190°C 🍳 place a ridged griddle pan on high heat and, when smoking hot, add the steaks and cook for a minute a side 🍳 transfer to a baking tray and cook for eight minutes until done to medium 🍳 slice the cooked steaks into thin strips and serve warm or at room temperature with sauce spooned on top and sprinkled with parsley Harissa Beef 🥩 2 tbsp olive oil 1 piece garlic clove 400 g chopped italian tomato ½ tsp chilli ¼ tsp sweet paprika 150 g preserved lemon skin 1 tbsp parsley 150 g 1 tbsp parsley
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Preparation steps

  1. brush harissa into the beef sirloin and season with salt and black pepper
  2. marinate the beef sirloin for at least an hour (or in the fridge overnight)
  3. grill the yellow peppers 20-25 min until charred all over
  4. cover the grilled yellow peppers until cool, then peel and cut into long thin strips
  5. heat the olive oil in a medium frying pan over medium heat, then fry the garlic for 30 seconds on medium heat, add the tomatoes, chilli, paprika, salt, and black pepper, bring to a simmer and cook for
  6. add the pepper strips, preserved lemon skin, and parsley, and cook for seven minutes until the sauce thickens but is still easy to pour
  7. allow the sauce to come to room temperature
  8. preheat the oven to 190°C
  9. place a ridged griddle pan on high heat and, when smoking hot, add the steaks and cook for a minute a side
  10. transfer to a baking tray and cook for eight minutes until done to medium
  11. slice the cooked steaks into thin strips and serve warm or at room temperature with sauce spooned on top and sprinkled with parsley

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