Pan Seared Harissa New York Strip Steak

Pan Seared Harissa New York Strip Steak is a gluten free, dairy free, paleolithic, and primal main course. One portion of this dish contains around 70g of protein, 83g of fat, and a total of 1062 calories. For $9.68 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from A Cedar Spoon has 8 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up salt, steaks, olive oil, and a few other things to make it today. valentin day will be even more special with this recipe. With a spoonacular score of 88%, this dish is super. Pan Seared New York Strip Steak with Garlic Butter Sauce + Onions, Pan-Seared Strip Steak, and Vietnamese Pan-Seared Strip Steak are very similar to this recipe.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large ziplock bag or a deep glass dish combine the 3 Tablespoons harissa paste, 3 Tablespoons olive oil, 1 lime juiced, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 4 garlic cloves minced, salt and pepper and mix well. Add the strip steaks and cover the container or close the ziplock bag. Refrigerate for an hour or ideally overnight. When you are ready to cook the steaks remove them from the fridge. Heat a large cast iron skillet over medium-high heat {you want to see it start to smoke to create the nice crust}. Add the 2 Tablespoons olive oil and heat until it begins to shimmer. Add the strip steaks and let sit for 4 minutes. Flip to the other side and let cook for another 3 minutes, or until you reach your desired temperature {see notes of temperatures and cook times}. Remove steaks from the skillet and allow to rest 5 minutes tented with foil before cutting. Slice the steak across the gain. Serve with fresh parsley and extra harissa paste for garnish along with couscous and roasted vegetables.

 

Step by step:

1. In a large ziplock bag or a deep glass dish combine the 3 Tablespoons harissa paste, 3 Tablespoons olive oil, 1 lime juiced, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 4 garlic cloves minced, salt and pepper and mix well.

2. Add the strip steaks and cover the container or close the ziplock bag. Refrigerate for an hour or ideally overnight.

3. When you are ready to cook the steaks remove them from the fridge.

4. Heat a large cast iron skillet over medium-high heat {you want to see it start to smoke to create the nice crust}.

5. Add the 2 Tablespoons olive oil and heat until it begins to shimmer.

6. Add the strip steaks and let sit for 4 minutes. Flip to the other side and let cook for another 3 minutes, or until you reach your desired temperature {see notes of temperatures and cook times}.

7. Remove steaks from the skillet and allow to rest 5 minutes tented with foil before cutting. Slice the steak across the gain.

8. Serve with fresh parsley and extra harissa paste for garnish along with couscous and roasted vegetables.

Nutrition Information:

covered percent of daily need