Pan Seared Steak Tips With North African Chermoula
Servings: 4
Ingredients
Steak Tips
- 2 lbs steak tips cut into 1 to 1½ inch cubes
- 1½ tbsp Diamond Crystal kosher salt or to taste (use about half as much if using Morton)
- 1 tbsp Avocado oil just enough for a very light coat
Chermoula
- ½ cup fresh flat-leaf parsley
- ½ cup fresh cilantro
- 4 garlic cloves finely minced
- ¼ preserved lemon pulp discarded, rind minced
- 1 tbsp harissa paste
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ⅓ cup good olive oil
- 1 fresh lemon juiced
- ½ tsp kosher salt Diamond Crystal
Instructions
- Pat the herbs completely dry with paper towels, then chop the parsley and cilantro and add them to a bowl.
- Scoop the pulp out of the preserved lemon and discard it. Mince the rind, then add it and the minced garlic to the bowl.
- Add the cumin and paprika.
- In a small bowl, whisk the harissa into the olive oil until smooth, then whisk in the lemon juice.
- Pour the harissa mixture over the herbs and fold gently. Taste, adjust the salt or harissa, and rest for 10 minutes.
- Heat a cast iron, stainless, or carbon steel pan over medium high with a very light coat of avocado oil until it just starts to smoke.
- Pat the tips dry and salt them. Add them to the pan in a single layer and sear, turning to brown every side, about 3 minutes total.
- Remove from the heat at 130°F or your preferred doneness. Spoon the chermoula over the tips and serve.