Harissa-Spiced Strip Steak with Char-Grilled Zucchini
Harissa chili paste adds zesty flavor to rich beef strip steaks. Tender grilled zucchini with creamy ricotta cheese balances out the bold flavors for a memorable summer dish.
| Serving Size | 4 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 10 mins. |
Ingredients
- 4 Australian beef strip steaks, fat trimmed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Harissa paste
- 1 tablespoon thyme leaves, chopped
- 3 zucchinis, halved, chopped
- Zest and juice of 1 lemon
- 1/3 cup ricotta cheese
- 2 tablespoon slivered almonds, toasted
- Mint leaves
Preparation
- Combine half the oil, Harissa paste and thyme in a bowl. Add steaks and coat well.
- Heat a grill pan over medium-high heat.
- Cook steaks for 3 to 4 minutes each side or until cooked to your liking. Set steaks aside on a plate loosely covered with foil to rest for 5 minutes.
- Meanwhile, place zucchini and remaining oil in a large bowl. Season and toss to coat.
- Reheat the same pan over medium-high heat and cook zucchini for 6 to 7 minutes or until charred and tender.
- Remove from pan, return to large bowl, add lemon zest and juice and toss to coat. Top zucchini with ricotta, almonds and mint leaves.
Harissa-Spiced Strip Steak with Char-Grilled Zucchini
Harissa chili paste adds zesty flavor to rich beef strip steaks. Tender grilled zucchini with creamy ricotta cheese balances out the bold flavors for a memorable summer dish.
4
Prep: 30 mins.
Cook: 10 mins.
Preparation
- Combine half the oil, Harissa paste and thyme in a bowl. Add steaks and coat well.
- Heat a grill pan over medium-high heat.
- Cook steaks for 3 to 4 minutes each side or until cooked to your liking. Set steaks aside on a plate loosely covered with foil to rest for 5 minutes.
- Meanwhile, place zucchini and remaining oil in a large bowl. Season and toss to coat.
- Reheat the same pan over medium-high heat and cook zucchini for 6 to 7 minutes or until charred and tender.
- Remove from pan, return to large bowl, add lemon zest and juice and toss to coat. Top zucchini with ricotta, almonds and mint leaves.
Ingredients
- 4 Australian beef strip steaks, fat trimmed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Harissa paste
- 1 tablespoon thyme leaves, chopped
- 3 zucchinis, halved, chopped
- Zest and juice of 1 lemon
- 1/3 cup ricotta cheese
- 2 tablespoon slivered almonds, toasted
- Mint leaves
