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:

1/8 teaspoon black pepper

Fresh parsley

4 garlic cloves, minced

Extra harissa paste for more spice

3 Tablespoons harissa paste

1 lime, juiced

5 Tablespoons olive oil, divided

1/2 teaspoon oregano

1 teaspoon salt

2- 12 ounce New York Strip Steaks

1/2 teaspoon thyme

Equipment:

frying pan

aluminum foil

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:

Quickview
1061k Calories
69g Protein
83g Total Fat
9g Carbs
49% Health Score
Limit These
Calories
1061k
53%

Fat
83g
128%

  Saturated Fat
26g
164%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
207mg
69%

Sodium
1712mg
74%

Get Enough Of These
Protein
69g
140%

Selenium
84µg
120%

Zinc
17mg
118%

Vitamin B12
5µg
94%

Vitamin K
96µg
92%

Vitamin B3
17mg
86%

Vitamin B6
1mg
75%

Phosphorus
519mg
52%

Vitamin B2
0.85mg
50%

Iron
6mg
38%

Vitamin E
5mg
38%

Potassium
1088mg
31%

Vitamin B1
0.34mg
23%

Vitamin C
16mg
20%

Magnesium
81mg
20%

Copper
0.34mg
17%

Vitamin A
615IU
12%

Fiber
2g
9%

Manganese
0.16mg
8%

Calcium
59mg
6%

Folate
21µg
5%

Vitamin D
0.34µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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