So the sweet spot time between Spring Forward (when the light in the evening returns for better dinnertime photography) and the too hot to cook summer months, was officially shorter this year, or at least that is how it feels. I don't remember it being to hot to cook last summer until August! I have been trying to catch up on housework since being gone for over a week and I am officially to hot to mop! Please add us to your prayers that we will find a new apartment soon, and one with A/C! This way I will be able to cook for a few more months until the time change happens. Here is a delicious recipe I made before I left town. If only I had a grill... yes that will continue to be my wish to Oz until it finally comes true!
Grilled Steak with Ancho Chili Harissa
2 shallots, minced
1 sprig fresh rosemary
1 Tbsp olive oil
1 tsp soy sauce
1 tsp balsamic vinegar
kosher salt and pepper
1 thick steak
For Ancho Chile Harissa
5 ancho chilis
3 cloves garlic
1/3 cup olive oil
2 tsp soy sauce
2 tsp balsamic vinegar
1 tsp cumin
1 tsp coriander
salt and pepper
Mince shallots, chop rosemary. Stir together steak marinate ingredients.
Rub both sides of the meat with equal amounts of steak marinate mixture. Set aside to allow it to settle into the steak for at least 10 minutes.
Place ingredients for Harissa in a small food processor. Blend until smooth.
Remove sauce from processor and place in a bowl. Set in fridge until ready to serve. You can make this sauce ahead of time and store in the fridge for up to a week.
Once you grill is heated, or your grill pan is hot, remove the steak mixture from the steak.
Season with lots of pepper and some kosher salt.
Grill steak for 4 minutes per side.
Remove and set aside to rest for about 5 minutes.
Serve steak topped with harissa.