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Harissa-Crusted Steak with Vegetable Cous Cous and GIVEAWAY

I’m really sorry it’s been a little quiet on here of late, but I’ve been busy planning a new house move! Having lived in a house share for 5 months, I have decided the time has come for me to find my own place. I’m pleased to report that I have; which means I’ll be able to up the frequency of new posts very soon. Hooray!
Harissa Crusted SteakIn the meantime, I have this recipe for you. A delicious steak, spiked with harissa which I’ve served with some roasted vegetable cous cous. Delicious!

Harissa is a hot North African paste consisting of chilli and a range of other yummy spices. It’s available as a ready to use paste or as a powder (as per this recipe). I love to use the powder because I can control exactly how hot I want the final dish to be, I can use it as a dry rub in some recipes and it also has a longer shelf life than a jar of opened paste.
Harissa Crusted SteakI’m sorry the recipe is so vague, but cooking steak is really a matter of personal preference and everyone knows how they like their steak to be cooked. An extra few minutes here or there is not going to hurt the vegetables or cous cous, so you can afford to take the time to get your steak just right. The recipe is also very flexible about the cut of steak you want to use. Rump (as shown), sirloin, rib eye and even flat iron steaks all work exceptionally well, but don’t cook the latter any more than rare or it’ll be like chewing on an old shoe. Not so yum.

I’ve used Cirio tomato paste in this recipe because I truly believe it is the best, but you can use any you prefer. Alternatively, feel free to just use a ready-made harissa paste for smearing over the steak.

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Harissa Crusted Steak with Roasted Vegetable Cous Cous
A super quick and easy dish packed full of flavour. Sure to impress anyone you serve it to!
  • Assorted mediterranean vegetables
  • 1tsp oil
  • 1tbsp tomato paste
  • 1tsp harissa spice powder
  • 2 steaks of your choice
  • 200g cous cous
  • 1tbsp tomato paste
1. Cut the vegetables into bite-sized chunks and put into a baking tray with oil, salt, pepper and any spices you fancy. Mix well. 2. Place in an oven at 180C for 45 minutes or until cooked through and starting to blacken at the edges. For softer and quicker cooking vegetables such as mushrooms, add these 20 minutes before the end of cooking. 3. Around 10 minutes before the vegetables are cooked, heat a griddle or frying pan until smoking hot whilst combining 1tbsp tomato paste, oil and harissa spices. 4. Smear the steaks with the spice paste and cook in the pan for as long as you wish. For a steak the size of the one pictured, I cooked for 2mins on one side and 1min on the other. Remove from the pan, cover and rest. 5. Whilst the steaks are resting; in a jug, pour enough boiling water over the cous cous and 1tbsp tomato paste to cover and stir for around 15 seconds. Top up the water if needed, as the cous cous should still be covered by a few milimetres of water. Cover the jug and leave to stand for around 5 minutes. 6. Fluff up the cous cous and combine with the vegetables. Serve with the steak.
Prep time: Cook time: Total time: Yield: 2 portions

I've also been given a hamper of Cirio goodies to give away to one of my lucky readers! Would you like to win? If so, leave a comment letting me know what recipe you'd most like to cook with the goodies and complete the details in the widget below!
Note: Contents may vary from those shown.

a Rafflecopter giveaway Good luck!

Disclaimer: Cirio sent me a box of goods free of charge and will provide another to the competition winner. As always, all views expressed are my own honest opinions and I wasn't required to write a positive review.

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