Harissa makes for a delicious accompaniment to a t-bone steak.
- 66 dried guailo chillies
- 20 grams chillies de arbol ( or 1⁄4 tsp chilli flakes)
- 1 tsp cumin seeds, toasted
- 3 garlic cloves, minced
- 1 1/2tbsp sherry vinegar
- 1 tsp sugar
- 1/2 cup olive oil
- 1 tsp coarse salt
- 4 T-bone steaks
- 2 cos lettuce heads, quartered
- 8 spring onions
- 2 tbsp olive oil
- Thyme, to serve
PREPARE the harissa by soaking the dried chillies in hot water for a minimum of 1 hour or overnight. Give them a good chop.
BLEND the softened chillies, with all of the rest of the ingredients except the olive oil. Once everything is well combined into a course, yet fine basting sauce.
ADD the olive oil while the food processor is blending. Season the harissa well and set aside.
STEAKS Brush the steaks with a generous amount of harissa and place them in the braai grid over the coals. Braai for 4 minutesasideoruntiltheinternal temperature reads 55 , allow the steaks to rest for 10 minutes. While the steaks rest, brush your lettuce leaves and spring onions with some oil and grill.
SERVE the t-bone steaks with some fresh thyme and your grilled lettuce and spring onions
TIP: Make sure your coals aren’t too cold when you put your steak on, otherwise, it won’t cook properly.
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