Harissa Rib Eye

Paleo – serves 2


  • 2 x 300g rib eye
  • 3 tbsp harissa (see previous recipe, or below)
  • 1 sweet potato, peeled and sliced into circles
  • 10 vine ripened cherry tomatoes
  • Dash of apple cider vinegar
  • Dash of olive oil
  • Fresh basil


  • Cover rib eye in harissa and leave to marinate over night. Remove from fridge and warm to room temperature
  • Preheat the oven to 180 degrees
  • Heat a grill plate to high heat, brush with a little olive oil and cook rib eye until desired texture, turning every 2 minutes. Because of the marinade, you want to turn less often than a plain steak, to ensure you get a nice harissa crust on the steak. Rest for 3 – 4 minutes before slicing
  • Place tomatoes in a small casserole dish (like a really small casserole dish), add apple cider vinegar and olive oil and cook for 10 minutes
  • Steam sweet potato for 4 minutes
  • Serve sliced rib eye on a bed of sweet potato with steaming tomatoes and fresh basil

Harissa – from Greg Malouf

  • 1 x red capsicum
  • 10 – 15 red dried long red chillis
  • 10 x small chillis
  • 3 cloves garlic
  • 1/2 tsp sea salt
  • 1 tsp cumin seeds
  • 3/4 caraway seeds
  • 60ml olive oil


  • Preheat the oven to 200°C
  • Place capsicum on a baking tray and roast until the skin starts to blister and blacken, turning from time to time. Remove from the oven and tip into a plastic bag (from the supermarket) and seal tightly. Leave to steam for a further 10 minutes, which softens the pepper and loosens the skin. Carefully peel away the skin and discard the stalk and seeds
  • Pour enough boiling water over the dried chillies and leave them to rehydrate for about 10 minutes. Seed the small red chillies, but leave the white inner fibres intact. Crush the garlic with the salt
  • Place all the ingredients in a blender and purée with the olive oil. Taste carefully for seasoning – it is extremely hot – adding more salt if necessary. Tip into a jar and pour on a thin layer of olive oil

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