Harissa Marinara Recipes

HARISSA-MARINATED TOP SIRLOIN TIPS

Harissa-Marinated Top Sirloin Tips image

Provided by Jeanne Kelley

Categories Marinate Low Cal Father's Day Backyard BBQ Dinner Meat Steak Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free

Yield Makes 6 serving

Number Of Ingredients 7

Ingredients

1 2-pound top sirloin steak (about 1 1/2 inches thick), fat trimmed
4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
4 garlic cloves, pressed
2 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
2 teaspoons plus 1 tablespoon harissa sauce*

Steps:

Cut steak lengthwise in half, forming two 2- to 3-inch-wide strips. Cut each strip into 2- to 3-inch triangles. Combine 2 tablespoons olive oil, garlic, sugar, soy sauce, thyme, and 2 teaspoons harissa in large bowl; whisk to blend. Add beef; toss to coat evenly. Marinate 30 minutes at room temperature or cover and chill at least 2 hours and up to 1 day, tossing occasionally.
Drain beef. Heat 2 heavy large skillets over high heat. Brush skillets generously with olive oil. Divide beef tips between skillets. Cook until well browned on all sides, turning with tongs, 6 to 7 minutes for medium-rare. Transfer beef tips to platter.
Whisk remaining 2 tablespoons olive oil, 1 tablespoon harissa, and 2 tablespoons water in small bowl to blend well. Season sauce to taste with salt. Drizzle sauce over beef tips and serve.
* A spicy North African red chile sauce; available in cans and jars at some specialty foods stores and at Middle Eastern markets.

HARISSA

Harissa image

Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.

Provided by nch

Categories Side Dish Sauces and Condiments Recipes

Time 30m

Yield 16

Number Of Ingredients 7

Ingredients

3 ½ ounces large dried red chili peppers
5 tablespoons extra-virgin olive oil, or more as desired
4 large cloves garlic, coarsely chopped
1 teaspoon caraway seeds
1 teaspoon cumin seeds
½ teaspoon coriander seeds
1 ½ teaspoons salt, or more to taste

Steps:

Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

Nutrition Facts : Calories 61 calories, Carbohydrate 4.9 g, Fat 4.6 g, Fiber 1.9 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 224.1 mg

HARISSA-HONEY MARINADE

Harissa-honey marinade image

Try this harissa-honey marinade on chicken or halloumi skewers, and use as a glaze. Harissa is a Tunisian hot chilli paste made with red peppers and spices

Provided by Esther Clark

Time 5m

Number Of Ingredients 4

Ingredients

2 tbsp rose harissa
2 tbsp olive oil
1 crushed garlic clove
3 tbsp honey

Steps:

Combine the rose harissa, olive oil, garlic clove and honey. Season with salt.

Nutrition Facts : Calories 113 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 0.2 grams fiber, Protein 0.3 grams protein, Sodium 0.1 milligram of sodium

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