|Harissa Steak Sandwiches
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I made this killer sandwich on the finale of The Next Food Network Star. Fresh mint is a natural foil for harissa's heat, and the buttery sweetness of carmelized onions amps up its flavor. In this recipe (which can be easily halved) you can use watercress in place of arugula to kick this up a notch, or substitute spinach if you want less spice.
- 1 10-12 oz. New York strip steak or steak of your choice (1 inch thick)
- 3/4 tsp. kosher salt, plus more for seasoning
- 1/2 tsp. freshly ground black pepper
- 2 Tbs. harissa
- Canola oil
- 1 Tbs. olive oil
- 1/4 cup red onions, thinly sliced
- 1/4 cup roughly chopped fresh mint
- 2 garlic cloves, finely chopped
- 1/4 cup coarsely chopped sun-dried tomatoes
- 1/2 cup mayonnaise
- 4 sandwich rolls
- 1 medium yellow tomato, sliced into 1/4-inch slices
- 2 cups arugula, washed and spun dry
- Season the steak with the salt and pepper. Rub 1/2 tablespoon of harissa on each side of the steak.
- Rub a grill with canola oil and turn, grill to medium-high. Grill the steak for about 3 minutes. Flip it over and cook for another 3 minutes. This will yield a medium-rare steak, depending on the thickness of the meat. Adjust the timing for desired doneness and thickness of the steak. Seat aside for at least 10 minutes to allow the juices to reabsorb.
- In a small sauté pan over medium heat, add the olive oil. Once the oil is hot, add the onions, mint, and garlic. Cook for 30 seconds, just until you can smell the perfume of the garlic and the onions and mint start to soften. (If the mint and garlic brown, they yield a less subtle, toasted flavor.) Add the sun-dried tomatoes and a pinch of salt. Turn the heat off and stir. Remove the mixture to a medium bowl. Extract the onions to a plate.
- Stir the mayonnaise into the sun-dried tomato mixture. Stir in the remaining 1 tablespoon harissa and mix well.
- Grill or toast the rolls, if you like. Spread the flavored mayonnaise on both sides of the rolls. Slice the steak at a 45-degree angle into 1/3-inch thick slices and lay them across the rolls. Top with reserved onions, the sliced yellow tomatoes, and the arugula. Serve immediately.
From "Jeffrey Saad's Global Kitchen: Recipes Without Borders" by Jeffrey Saad