Recipes from Home: Harissa-Marinated Beef

Menu Part: 
Entree
Cuisine Type: 
Mediterranean
Serves: 
8 portions

Craig Mombert, executive chef , Davidson College, Davidson, N.C., says: I have made this harissa-marinated beef for my family and friends outside of work. When I get a chance to cook at home for guests, which is not as frequent as I would like, they are always expecting something that they would see in a restaurant or something different. I enjoy the heat and flavor of freshly made harissa[which is a Tunisian hot chili sauce]. I like to roast the red peppers on my grill , then set overnight to let the roast flavor sink in. At the same time I will marinate the meat overnight to build the flavors. The end result is one that surprised my wife who likes spicy, but flavorful food. I have served this over brown basmati rice, cous cous, or quinoa.

Ingredients

Harissa:
Yield: 1/2 gallon

1 lb. roasted jalapeno, drained
1 1/2 cups olive oil
2 cans roasted red pepper, drained
2 tbsp. ground cumin
2 tbsp. garlic, chopped
1 1/2 tbsp. paprika
2 tsp. cayenne pepper
1 1/2 oz. lemon juice

1 oz. canola oil
1 tbsp. garlic, chopped
2 tbsp. brown sugar
2 oz. soy sauce
1 tbsp. thyme leaf
0.2 cup Harissa
2 3/4 lbs. beef tip

Steps

Harissa:
1. Coat jalapenos with oil and place in 375°F oven for 20 to 25 mins.

2. Combine jalapenos, peppers, cumin, garlic, paprika and cayenne in food processor. Grind to a paste.

3. Add oil to smooth out sauce and season with lemon juice and salt to taste.

Beef:
1. Combine all ingredients except beef to make marinade. The add beef.

2. Let beer marinate at least 1 hour. Note: It can marinate overnight.

3. Remove beef from marinade, reserve remaining marinade.

4. Heat skillet to 375°F to cook beef. Cook for approximately 7 to 8 mins. Take marinade bring to boil then thicken with corn starch slurry.

5. Place beef in garnished pan. Pour marinade over top of beef.

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