Thursday, August 13, 2015

Flank Steak with Harissa-Spiced Summer Vegetables

I've been thinking about the recipes I post to the blog lately, and more importantly, the ones that I don't.  This is one of the ones that rarely ever would see the light of day.  Why?  It's too simple.  It's more of a method than a recipe.  It only takes 20 minutes, so who would care?  Wait - I might have something there.  This meal comes together in about 20 minutes, and it's a go-to for weeknights when The Husband and I are exhausted from work but don't want to order pizza.  It may not be the "sexiest" recipe ever, but it's quick, delicious, and when cooking for two, means leftover steak for sandwiches. (Do I hear a French dip calling my name?  Yes.  Yes I do.)

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
Serves 2-3
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)

Harissa-Spiced Vegetables
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.

1 comment:

  1. Yummm...can't wait to try this, Kelci! Please share more quick and easy ideas!! :-)