November 6, 2024
Grilled Steak & Carrots with Harissa Butter
Grilled Steak & Carrots with Harissa Butter
4 servings | 30 minutes
Ingredients
- 1/4 cup Butter (softened)
- 1 tbsp Harissa
- 1 tbsp Avocado Oil
- 8 Carrot (medium, cut in half lengthwise)
- Sea Salt & Black Pepper (to taste)
- 1 1/4 lbs Flank Steak
- 2 tbsps Parsley (finely chopped)
Directions
- In a small bowl, mash together the butter and harissa until well combined. Set aside.
- Rub the oil over the carrots and season with salt and pepper.
- Grill the carrots for eight to ten minutes or until charred on one side. Flip and grill for another six to eight minutes or until fork tender and cooked through.
- Season the steak with salt and pepper.
- Grill the steak over medium-high heat for about five to six minutes per side. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
- Add the butter to the warm carrots and steak and top with parsley. Divide the steak and carrots onto plates. Enjoy!
Notes
- Refrigerate in an airtight container for up to three days.
- One serving is approximately two carrots with steak.
- For more flavor, rub the steak with ground cumin and/or garlic powder.
- If you don't have flank steak, use hanger, skirt, or sirloin.
Nutrition Facts
(Amount per serving)
417 Calories
27g Fat
12g Carbs
3g Fiber
6g Sugar
31g Protein
127mg Cholesterol
163mg Sodium
3mg Iron
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Ingredients 100g smoked salmon ½ large avocado, sliced 2 boiled eggs (soft or hard, halved) 1 cup baby spinach or mixed leafy greens ½ cup cucumber, sliced ¼ cup asparagus (lightly steamed or raw shaved) 1 tbsp olive oil 1 tbsp lemon juice 1 tbsp pumpkin seeds (optional) Salt & black pepper to taste Fresh dill or parsley (optional) Method Step one - Boil the eggs Bring water to a boil, add eggs and cook: 6–7 min for soft-boiled / 9–10 min for hard-boiled. Cool, peel, and halve Step two - Prepare greens Wash and dry spinach/greens, place in bowl. Step Three - Prep veggies Slice avocado and cucumber. Lightly steam asparagus if desired. Step four - Assemble bowl Arrange smoked salmon, eggs, avocado, cucumber, and asparagus over greens. Step five - Dress it Drizzle olive oil and lemon juice, season with salt and pepper. Step six - Finish & serve Add herbs and pumpkin seeds, then serve. Nutritional Information & Cooking Times Prep time: 10 minutes Cook time: 7–9 minutes (for boiling eggs + optional asparagus) Total time: ~15–18 minutes 620 kcal | 48g Fat | 37g Protein | 11g Carbohydrates