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Week of 6/5/23

Steak with Harissa Butter
with za'atar roasted potatoes / lemony mixed greens

Active: 40 Total: 40
Original GF Paleo Vegetarian
Steak with Harissa Butter

Simple steak and potatoes get an elegant flavor boost from smoky harissa butter. Along with a bright, lemony side salad, this makes a perfect early summer meal.
Smarts: The spiciness of harissa can vary quite a bit. Be sure to taste and adjust to your preference.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Beef, non-ground
Cuisines
Middle Eastern / North African
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37

Ingredients

Metric
Servings:
4
Steak with Harissa Butter:
  • Garlic - 1 clove , chopped
  • Butter - 4 Tbsp
  • Lemon zest - 1 tsp
  • Harissa - 1 Tbsp (use more or less, depending on your spice preference)
  • Steak, NY Strip - 1 1/2 lbs (sub another cut of choice)
  • Oil, cooking - 1 Tbsp
Za'atar Roasted Potatoes:
  • Potatoes, baby or new - 1 1/2 lb , quartered
  • Oil, olive - 1 Tbsp
  • Za'atar - 1 tsp
  • Foil - for roasting
Lemony Mixed Greens:
  • Oil, olive - 3 Tbsp
  • Lemon juice - 1 1/2 Tbsp
  • Mixed greens - 5 oz (sub any salad greens)

Choose Cooking Method

Prep

  1. Potatoes - (If prepping right before cooking, get grill and oven heating before continuing with prep.) Prep as directed.

  2. Garlic - Prep as directed. (Can be done up to 5 days ahead)

  3. Make harissa butter - Soften butter in microwave for ~10 seconds. Grate lemon zest. Mash garlic, harissa, and lemon zest into softened butter. (Can be done up to 5 days ahead)

  4. Prep steak - Tenderize steak with a fork and season generously with some salt and black pepper.

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Make

  1. Heat oven to 500F / 260C.

  2. Preheat grill to 500F / 260C degrees. Clean grates and brush with cooking oil.

  3. Toss potatoes with olive oil (portion for potatoes), za’atar, and some salt and pepper. Spread out on a sheet pan. Cover tightly with foil and transfer to the oven. Steam potatoes for 10 minutes.

  4. Reduce oven temperature to 425F / 218C. Remove foil from potatoes and shake the pan. Continue roasting, shaking the pan halfway through cooking, until potatoes are tender, 15 to 25 minutes more (depending on size).

  5. While potatoes roast, add steak to heated grill. Grill steak for ~3 minutes on each side with the cover closed. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  6. Remove steak from heat and transfer to a cutting board. Cover steak and let it rest for 10 minutes.

  7. Combine olive oil (portion for salad) and lemon juice. Season with some salt and pepper. Add mixed greens and toss to combine.

  8. Slice steak and serve it with harissa butter over top and potatoes and salad on the side. If you have any leftover harissa butter, you can serve it on top of the potatoes. Enjoy!

Prep

  1. Potatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed.

  2. Garlic - Prep as directed. (Can be done up to 5 days ahead)

  3. Make harissa butter - Soften butter in microwave for ~10 seconds. Grate lemon zest. Mash garlic, harissa, and lemon zest into softened butter. (Can be done up to 5 days ahead)

  4. Prep steak - Tenderize steak with a fork and season generously with some salt and black pepper.

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Learn More

Make

  1. Heat oven to 500F / 260C.

  2. Toss potatoes with olive oil (portion for potatoes), za’atar, and some salt and pepper. Spread out on a sheet pan. Cover tightly with foil and transfer to the oven. Steam potatoes for 10 minutes.

  3. Reduce oven temperature to 425F / 218C. Remove foil from potatoes and shake the pan. Continue roasting, shaking the pan halfway through cooking, until potatoes are tender, 15 to 25 minutes more (depending on size).

  4. While potatoes roast, heat a large skillet or grill pan with cooking oil over medium heat. Sear steak on both sides until it reaches your desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes per side); Medium: 140F / 60C degrees (~4 minutes per side); Well-done: 160F / 71C degrees (~6 minutes per side).

  5. Remove steak from heat and transfer to a cutting board. Cover steak and let it rest for 10 minutes.

  6. Combine olive oil (portion for salad) and lemon juice. Season with some salt and pepper. Add mixed greens and toss to combine.

  7. Slice steak and serve it with harissa butter over top and potatoes and salad on the side. If you have any leftover harissa butter, you can serve it on top of the potatoes. Enjoy!

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