Seared Harissa Steak, Blood Orange and Cress Salad

10 minutes

15 minutes

4

Ingredients

In a bowl, combine your Harissa spice mix, a generous glug of olive oil, and a good pinch of salt and mix to make a paste. Lay the steaks out on a plate and baste with the Harissa paste ensuring all sides are covered in the mix. Set aside out of the fridge for one hour.
Preheat a griddle pan or BBQ on high heat and when searing hot, add your steaks and grill, turning regularly until cooked to your liking – about 2-3 minutes on each side for medium-rare. Remove them from the grill and set them aside to rest, keeping them warm under foil.
While the steaks rest, make a bed of watercress on each plate – or one large one for serving. Peel and thinly slice the oranges and lay the disks on top of the cress. In a small cup or jar, add the red wine vinegar, 4tbsps olive oil, a generous pinch of salt and pepper, and the Dijon mustard, and give it a good mix until it’s combined and emulsified.
Once rested, thinly slice the seared steaks and strew the strips over the cress and orange salad and dress with your vinaigrette just before serving and enjoy!