Seared Harissa Steak, Blood Orange and Cress Salad

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I just love this dish not only for its simplicity but its wonderful combination of flavours that showcase fresh, new season produce. By just incorporating a few simple fresh ingredients and tying them together with a little clever flavour mixing and balancing, you can create a show-stopping, impressive dinner that takes no time at all!

The crispy-on-the-outside, tender-on-the-inside steak with the wonderful spicy hum of the Harissa, combined with the tart and sweet tang of the blood orange, on a bed of peppery fresh cress, finished with a creamy emulsified dijon vinaigrette, makes a fantastic warm-evening dinner perfectly paired with a crisp cold glass of white!

Spices used in this recipe

  • Tunisian Harissa powder

    Nth African Harissa – Hot

    $3.45$9.95
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    Nth African Harissa – Hot

    Product description

    Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.

    SKU: C029172
    $9.95

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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!

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