T-bone steaks with homemade harissa

April 6, 2024 (Last Updated: March 29, 2024)

We’ve got just what you need for a weekend braai: a delicious T-bone steak with homemade harissa.

T-bone steaks with homemade harissa


  • 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.

ALSO SEE: Prime-rib steak and Parmesan-dusted chips

Prime-rib steak and Parmesan-dusted chips

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