Harissa-Grilled Steak With Juicy Tomatoes

Name: Harissa-Grilled Steak With Juicy Tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 cup concentrated harissa paste (preferably tubed or canned; see Tip); 2 tablespoons full-fat Greek yogurt; 4 fat garlic cloves, finely grated; 6 tablespoons extra-virgin olive oil; 1 1/2 pounds flank steak; Kosher salt and freshly ground black pepper; 2 medium red onions; 1 1/2 pounds medium tomatoes, cut into wedges; 3 tablespoons red wine vinegar; Flatbread (such as pita or lavash)

By Andy Baraghani

Published July 25, 2024

Harissa-Grilled Steak With Juicy Tomatoes — Emma Fishman for The New York Times. Food Stylist: Hadas Smirnoff.

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Rating: 5(33)
Notes: Read community notes

What makes this steak so great is that it’s just as delicious warm for dinner as it is cold and eaten for lunch. When choosing harissa for the marinade, look for it in a tube or can, which will have a thick, paste-like consistency (we want that explosive, concentrated red chile flavor), rather than jarred harissa, which tends to be saucier and has less potent flavor. Yogurt is the actual secret ingredient here, because the sugars will caramelize and help the meat develop a beautiful brown crust. If you have time, let the steak marinate in the yogurt mixture for a few hours or overnight to let it tenderize the meat, but if you only have 15 minutes while the grill heats up (see Tip), it’ll still be delicious.

Learn: How to Make Steak

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Ingredients

Yield:4 servings

¼cup concentrated harissa paste (preferably tubed or canned; see Tip)
2tablespoons full-fat Greek yogurt
4fat garlic cloves, finely grated
6tablespoons extra-virgin olive oil
1½pounds flank steak
Kosher salt and freshly ground black pepper
2medium red onions
1½pounds medium tomatoes, cut into wedges
3tablespoons red wine vinegar
Flatbread (such as pita or lavash)

Ingredient Substitution Guide

Preparation

Step 1
Make the marinade: Mix the harissa, yogurt, garlic and 1 tablespoon oil in a large bowl.
Step 2
Using paper towels, pat the steak dry and season generously with salt and pepper. Add the steak to the bowl and, using tongs, toss the steak so that the marinade covers the meat. Let marinate at room temperature while you prepare the onions and heat the grill, or cover and chill for up to 12 hours.
Step 3
Peel the onions, leaving the root end attached, then slice into 1-inch wedges. Transfer to a large baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper and toss to combine.
Step 4
Heat the grill on medium-high for 10 minutes. When hot, transfer the steak directly from the marinade to the grill, then arrange the onions on the grates. Grill until the onions are nicely charred all over, 2 to 3 minutes per side, and the steak has formed a beautiful caramelized crust on both sides, 4 to 6 minutes per side for medium-rare. Transfer onions and steak to the baking sheet as they finish cooking. Let the steak rest for 5 to 10 minutes.
Step 5
While the steak is resting, combine the tomatoes, vinegar, remaining 3 tablespoons oil and the grilled onions in a medium bowl. Season with salt and pepper and toss together. Warm the bread on the grill.
Step 6
Slice the steak against the grain and serve with the tomatoes and onions (and their juices) and the warmed flatbread.

Tips

If you only have jarred harissa, try marinating the steak overnight to extract as much flavor as possible from the chile paste.
This recipe is intended for outdoor grilling, but if you want to give it a go indoors, be sure your kitchen is well ventilated and be ready to crack some windows. The grilling of the marinated steak will generate smoke.

Ratings

5 out of 5

33 user ratings

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Carolyn3 weeks ago

THE STEAK - so good, SO crusty in the best possible way, and toothsome -- and the tomatoes with the onions were glorious. I actually pretended that the dressing was a "red chimichurri" and liberally applied it to the steak on my plate to the same effect. I will note that I marinated the steak for 24hrs for convenience. I am not sure how it would turn out with a shorter marination time.

Cam in AMS4 weeks ago

It’s by no means a bad dinner but there wasn’t a lot special happening here either… tuck the tip that harissa makes a good marinade in your hat and move on, this is a simple one that works a bit better as a no recipe recipe I think

morgan1 month ago

I grilled the steak, then used grill pan for onion, along with red bell and zucchini. It seemed like a good idea to grill two halved lemons for the salad rather than vinegar. (It was a really good idea)

Tessa1 month ago

Very good dish - bright & well balanced! Warning from a rainy day, you better have a very good fan if you try to cook this inside!

Nancy1 month ago

Just made, served, and at the steak and it was great! Happened to have all the ingredients so made it as specified. Steak was delectably tender AND delicious. Really liked the grilled red onion with heirloom tomatoes too. Served with a side of sliced, roasted potatoes. Will make the whole dinner again I in the future—maybe for guests.

DSK1 month ago

I just finished making the steak. Haven’t served it yet - but…. I grilled the onions, but I have yet to toss them with the tomatoes. I made the onions on tin foil; otherwise they would have fallen between the grates. Regarding the steak, I had to sub mayo for the sour cream because I couldn’t do dairy. And I stole a taste. It was awesome! Definitely a keeper.

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