Spicy Harrissa Steak Recipe

Spicy Harrissa Steak Recipe

Spicy Harissa Steak is an easy recipe.  Great to make ahead when planning a prty.


1 (8 or 9 oz) jar roasted sweet red bell peppers, drained

6 cloves garlic, peeled

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 chipotle chile (canned, in adobo)
3/4 teaspoon salt

¼ cup extra virgin olive oil
2 (1 to 1 ½ 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. Remove from grill and let the steaks rest for 5-7 minutes before serving.

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.