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
Ingredients For the scramble • 3 large eggs • 1 tsp extra virgin olive oil • 1 tin sardines (90–100 g drained, in olive oil) • ½ cup mushrooms, sliced • ½ small onion, finely diced • 1 small tomato, chopped • 1 clove garlic, minced • Salt & cracked pepper, to taste To serve • ¼–½ avocado, sliced • 1 tbsp hemp seeds • 2–3 tbsp kimchi Instructions Step 1 - Heat the pan Heat olive oil in a non-stick pan over medium heat. Step 2 - Sauté the veg Add onion and mushrooms. Cook for 3–4 minutes until softened. Add garlic and stir for 30 seconds until fragrant. Step 3 - Add tomato & sardines Add chopped tomato and sardines. Gently break the sardines apart and warm through for 1–2 minutes. Step 4 - Scramble the eggs Whisk eggs lightly with salt and pepper. Pour into the pan and gently stir, keeping the scramble soft and creamy. Step 5 - Finish & serve Remove from heat once just set. Serve topped with avocado slices, hemp seeds and kimchi. Nutrition and Cooking Times Prep time: 5 minutes | Cook time: 8 - 10 minutes Serves: 1 generous serving Nutrient Value: Calories: 520cal | Protein: 40g | Fat: 36g | Carbohydrates: 18g
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