Thursday, August 13, 2015
Flank Steak with Harissa-Spiced Summer Vegetables
The flank steak is seasoned liberally with my take on Montreal steak seasoning. Quickly grilled, this lean-yet-tender cut is done in no time flat. No grill? Confession, I don't have one either. Instead, I turn to my broiler to get that grill-like sear on the meat. While the steak is grilling/broiling, a melange of summer vegetables gets tossed into a pan with a bit of oil and harissa paste, getting lightly coated with the fiery chile blend. It may be simple, but don't knock it. It's a weeknight savior.
Flank Steak with Harissa-Spiced Vegetables
Click here for printable recipe
Grilled (or Broiled) Flank Steak
1 1.5-2 lb flank steak
2 t. vegetable oil
Montreal Steak Seasoning:
3 T. kosher salt
1 T. black pepper
1 1/2 t. garlic powder (note: not garlic salt)
1 t. ground coriander
1/2 t. cayenne pepper
1/4 t. smoked paprika (or regular paprika in a pinch)
1 green zucchini, cut to a 1/2-inch dice
1 yellow zucchini or summer squash, cut to a 1/2-inch dice
1 sweet pepper, cut into 1/2-inch pieces (I used lovely Carmen peppers)
1/2 small red onion, cut to a 1/2-dice
1 t. harissa paste
2 t. neutral-flavored olive oil
Heat your grill or broiler to high. If broiling, place the top rack 6 inches from broiler unit. Meanwhile, in a small bowl or jar combine the ingredients for the Montreal steak seasoning and mix well. Place the flank steak onto a cutting board and trim any exterior fat from the flank steak. Oil lightly on both sides and sprinkle each side with 2 - 3 teaspoons of the Montreal seasoning (you'll have extra seasoning remaining). Save the remaining spice mixture for later use.
Place the flank steak on the grill or on a baking sheet under the broiler. Cook for about 5 minutes each side for medium-rare, 6 for medium, or 7-8 for medium-well to well-done. While steak cooks, heat up a 9-10 inch skillet over medium-high heat. Add oil and harissa paste, and stir until oil is red and the smell of chiles is in the air, about 30 seconds (note: unless you want your entire face to feel like it's getting a chile facial, do not stand directly over the skillet. Lesson learned.). Add zucchini, sweet pepper, and onion, and saute for 5-6 minutes, until just starting to get tender but still bright and crisp.
When steak has finished cooking, let rest for a few minutes and then thinly slice on at a diagonal across the grain.
Serve and enjoy, knowing that you got dinner on the table in the time it takes for a pizza to be delivered.