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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