Harissa-Rubbed Steak & Carrot Salad

Harissa-Rubbed Steak & Carrot Salad

Here we pair harissa-rubbed grilled steak with tangy North African-spiced carrots. Serve with whole-wheat couscous.

From EatingWell: July/August 2011
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

  1. 2 tablespoons lemon juice
  2. 1 tablespoon extra-virgin olive oil
  3. 2 cloves garlic, minced
  4. 1 1/2 teaspoons ground cumin
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon paprika
  7. 3/4 teaspoon kosher salt, divided
  8. 3 cups thinly sliced carrots (about 1 pound)
  9. 1-1 1/4 pounds skirt steak (see Note), trimmed and cut into 4 portions
  10. 4 teaspoons harissa (see Notes)
  11. 1 tablespoon chopped fresh parsley or cilantro for garnish

Preparation

  1. Preheat grill to medium-high. (No grill? See Broiler Variation.)
  2. Whisk lemon juice, oil, garlic, cumin, cinnamon, paprika and 1/2 teaspoon salt in a microwave-safe medium bowl. Add carrots; stir to coat. Cover and microwave on High until the carrots are tender-crisp, about 2 minutes. Uncover. (Alternatively, steam carrots over 1 inch of boiling water in a large saucepan fitted with a steamer basket until tender-crisp, 2 to 3 minutes. Toss the carrots with the spice mixture.)
  3. Rub both sides of steak with harissa and sprinkle with the remaining 1/4 teaspoon salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes, then thinly slice across the grain. Serve with the spiced carrots, garnished with parsley (or cilantro), if desired.

Tips & Notes

Nutrition

Nutrition Per Serving: 270 calories; 13 g fat (4 g sat, 8 g mono); 74 mg cholesterol; 12 g carbohydrates; 25 g protein; 4 g fiber; 569 mg sodium; 763 mg potassium.

Nutrition Bonus: Vitamin A (343% daily value), Zinc (39% dv), Potassium (22% dv), Iron (19% dv), Vitamin C (17% dv)

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat