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Meats, Indian | |
| 1 (8 or 9 oz) jar roasted sweet red bell peppers, drained 6 cloves garlic, peeled 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 chipotle chile (canned, in adobo) 3/4 teaspoon salt � cup extra virgin olive oil 2 (1 to 1 � lb) shoulder top blade steaks (flat iron steaks) | |
| Combine the first 7 ingredients in a food processor and process until smooth. Using only about half of the prepared harissa, coat the steaks in the harissa, cover and refrigerate for at least 2 hours (or overnight). Cover and refrigerate the remaining harissa separately Remove steaks from the refrigerator at least 1 hour before grilling to bring to room temperature. Preheat grill to medium-high. Shake off excess harissa from steaks before grilling. Grill over medium-high heat (direct heat) for 5-7 minutes on each side, or until desired doneness. Remove from grill and let the steaks rest for 5-7 minutes before serving. Additional harissa can be added to further flavor. | |
Unrated | |
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