Skip to main content

Steak and Harissa Crostini

(0 reviews)
Steak and Harissa Crostini
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 12
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Steak and Harissa Crostini

Harissa puts an exotic spin on a classic new years appetizer. This north African condiment is zesty and flavorful with a hint of spice.

Ingredients

25
dried arbol chiles
1
roasted red pepper
3
cloves garlic
1/4
teaspoon coriander
1/2
teaspoon caraway seed
1/4
teaspoon oregano
1
lemon
1 1/2
pounds medium rare steak
1
baguette

Directions

  • 1 Take the stems and seeds out of the chiles and break the flesh into smaller pieces. Place in a bowl and pour boiling water over them. Allow to rest about a half hour. If you want it to be spicy, keep some or even all of the seeds in.
  • 2 In a blender, mix the roasted red pepper, garlic, spices, lemon juice and oil to a smooth puree.
  • 3 Strain the chiles and add to the blender. Mix until mostly smooth.
  • 4 Cut the bread into rounds. Toast on both sides with a slight brushing of olive oil.
  • 5 Top the toasted bread rounds with a smear of harissa and some very thin slices of the steak.
  • 6 Sprinkle with fresh herbs if you have them, otherwise you can use some more dried oregano. Serve.
See Step By Step

Step By Step  

Steak Harissa Crostini

As prepared by The Food in my Beard,

Every year on New Years, I like to make steak and roasted red pepper crostini to bring to whatever party I am attending. It's a classy appetizer that's simple to make and really impresses people.

This year I wanted to switch it up a little, so I decided to experiment with a North African chile paste called harissa. I thought it would be perfect for a twist on the dish, but still be somewhat similar for those expecting my old standby. Flavor-wise, this version knocked it out of the park! The paste had tons of flavor and really matched with the steak and bread.

To be honest, I had never even tried harissa before, but I have always wanted to make it. I looked up a ton of recipes (It is made differently depending on the region) and stayed true to the basis of harissa, but modified a few things to pair well with the crostini and give my friends some more familiar flavors.

This dish is a real winner and would go over well at any New Years Eve party. Just make sure the person you plan on kissing at midnight also has one--there is a decent hit of raw garlic!

Here's the full Steak and Harissa Crostini recipe.

Steak Harissa Crostini recipe

Chiles soaking in hot water to soften. Then strained. Mine were hot because my friends like the heat, but if you want to make this paste mild, be sure to take out all the seeds.

Steak Harissa Crostini recipe

The chiles in the blender with a roasted red pepper, some oil, lemon juice, garlic, caraway, coriander, and oregano.

Steak Harissa Crostini recipe

The finished paste. It’s that easy!

Steak Harissa Crostini recipe

After the bread is toasted lightly on both sides, spread the harissa on.

Steak Harissa Crostini recipe

The recipe I posted calls for 1.5 lbs of medium rare steak. For mine, I used a flank steak! Here it is in a quick marinade of garlic, Worcestershire, lime juice, oil, molasses, paprika, and salt. After a half hour, I threw it on the grill—after shoveling it out of the snow!

Steak Harissa Crostini recipe

Steak Harissa Crostini recipe

Slice very thin against the grain to make the pieces perfectly tender.

Steak Harissa Crostini recipe

After assembling everything I sprinkled on some fresh herbs I had in the fridge, just to make it look extra classy. I just happened to have leftover dill and parsley, so that’s what went on! If you don’t have these, you can use some dried oregano.

Steak Harissa Crostini recipe

Steak Harissa Crostini recipe

Very tasty! Crunch from the bread, meltingly tender steak, and a flavorful kick from the harissa. A perfect bite every time.

RECIPE: Steak and Harissa Crostini

Dan Whalen thinks harissa is the new sriracha. Check out his blog at The Food in My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
See Recipe
Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet