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Harissa-Rubbed Steak and Carrot Salad

  • 4servings
  • 35minutes
  • 270calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) lemon juice

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 2 clove(s) garlic , minced

  4. 1 1/2 teaspoon(s) ground cumin

  5. 1/2 teaspoon(s) ground cinnamon

  6. 1/2 teaspoon(s) paprika

  7. 3/4 teaspoon(s) kosher salt , divided

  8. 3 cup(s) (about 1 pound) thinly sliced carrots

  9. 1 pound(s) skirt steak (see Note) , trimmed and cut into 4 portions

  10. 4 teaspoon(s) harissa (see Note)

  11. 1 tablespoon(s) chopped fresh parsley or cilantro , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high. (No grill? See Broiler Variation.)

  2. Whisk lemon juice, oil, garlic, cumin, cinnamon, paprika, and 1/2 teaspoon salt in a microwave-safe medium bowl. Add carrots; stir to coat. Cover and microwave on high until the carrots are tender-crisp, about 2 minutes. Uncover. (Alternatively, steam carrots over 1 inch of boiling water in a large saucepan fitted with a steamer basket until tender-crisp, 2 to 3 minutes. Toss the carrots with the spice mixture.)

  3. Rub both sides of steak with harissa and sprinkle with the remaining 1/4 teaspoon salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes, then thinly slice across the grain. Serve with the spiced carrots, garnished with parsley (or cilantro), if desired.

  4. Exchanges: 1 1/2 vegetable, 3 lean meat Carbohydrate Servings: 1 Nutrition Bonus: Vitamin A (343% daily value), Zinc(39% dv), Potassium (22% dv), Iron (19% dv), Vitamin C (17% dv).

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