Harissa-Grilled Steak With Juicy Tomatoes
What makes this steak so great is that it’s just as delicious warm for dinner as it is cold and eaten for lunch. When choosing harissa for the marinade, look for it in a tube or can, which will have a thick, paste-like consistency (we want that explosive, concentrated red chile flavor), rather than jarred harissa, which tends to be saucier and has less potent flavor. Yogurt is the actual secret ingredient here, because the sugars will caramelize and help the meat develop a beautiful brown crust. If you have time, let the steak marinate in the yogurt mixture for a few hours or overnight to let it tenderize the meat, but if you only have 15 minutes while the grill heats up (see Tip), it’ll still be delicious.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup concentrated harissa paste (preferably tubed or canned; see Tip)
- 2tablespoons full-fat Greek yogurt
- 4fat garlic cloves, finely grated
- 6tablespoons extra-virgin olive oil
- 1 ½pounds flank steak
- Kosher salt and freshly ground black pepper
- 2medium red onions
- 1 ½pounds medium tomatoes, cut into wedges
- 3tablespoons red wine vinegar
- Flatbread (such as pita or lavash)
Instructions
Step 1
Make the marinade: Mix the harissa, yogurt, garlic and 1 tablespoon oil in a large bowl.Step 2
Using paper towels, pat the steak dry and season generously with salt and pepper. Add the steak to the bowl and, using tongs, toss the steak so that the marinade covers the meat. Let marinate at room temperature while you prepare the onions and heat the grill, or cover and chill for up to 12 hours.Step 3
Peel the onions, leaving the root end attached, then slice into 1-inch wedges. Transfer to a large baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper and toss to combine.Step 4
Heat the grill on medium-high for 10 minutes. When hot, transfer the steak directly from the marinade to the grill, then arrange the onions on the grates. Grill until the onions are nicely charred all over, 2 to 3 minutes per side, and the steak has formed a beautiful caramelized crust on both sides, 4 to 6 minutes per side for medium-rare. Transfer onions and steak to the baking sheet as they finish cooking. Let the steak rest for 5 to 10 minutes.Step 5
While the steak is resting, combine the tomatoes, vinegar, remaining 3 tablespoons oil and the grilled onions in a medium bowl. Season with salt and pepper and toss together. Warm the bread on the grill.Step 6
Slice the steak against the grain and serve with the tomatoes and onions (and their juices) and the warmed flatbread.