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Filet Mignon
Ali Slagle
534 ratings with an average rating of 4 out of 5 stars
534
30 minutes
Published July 25, 2024
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Make the marinade: Mix the harissa, yogurt, garlic and 1 tablespoon oil in a large bowl.
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.
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.
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.
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.
Slice the steak against the grain and serve with the tomatoes and onions (and their juices) and the warmed flatbread.
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.
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
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)
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!
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.
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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