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.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources