Harissa Marinated Top Sirloin Tips Recipe 455

Steps:

• Cut the steak lengthwise in half and slice each half across at an angle into 2 inch wide triangles.
• Combine 2 tbsp olive oil, garlic, sugar, soy sauce, thyme and 2 tsp harissa sauce into a zip bag (or large bowl) and add beef. Close the bag and mix by squeezing the bag with your fingers to coat all the beef pieces (or toss in bowl to coat each piece and cover). Marinate at room temperature for 30 minutes, or refrigerate at least 2 hours (or up to overnight), mixing occasionally.
• Drain the beef. Divide and cook in two batches in a large skillet (or cook them in two skillets simultaneously - preferred). Add 1 tbsp olive oil to the skillet and heat on high. Add beef, taking care not to overcrowd. Cook until well browned on all sides for a total of 6 - 7 minutes for medium rare.
• Whisk 2 tbsp olive oil, 1 tbsp harissa and 2 tbsp water in a small bowl to blend. Season this sauce with salt.
• Drizzle sauce over the steak tips and serve.

Steps:

• •Cut steak lengthwise in half, forming two 2- to 3-inch-wide strips. Cut each strip into 2- to 3-inch triangles. Combine 2 tablespoons olive oil, garlic, sugar, soy sauce, thyme, and 2 teaspoons harissa in large bowl; whisk to blend. Add beef; toss to coat evenly. Marinate 30 minutes at room temperature or cover and chill at least 2 hours and up to 1 day, tossing occasionally. •Drain beef. Heat 2 heavy large skillets over high heat. Brush skillets generously with olive oil. Divide beef tips between skillets. Cook until well browned on all sides, turning with tongs, 6 to 7 minutes for medium-rare. Transfer beef tips to platter. •Whisk remaining 2 tablespoons olive oil, 1 tablespoon harissa, and 2 tablespoons water in small bowl to blend well. Season sauce to taste with salt. Drizzle sauce over beef tips and serve.

Steps:

• In a gratin dish, whisk harissa with yogurt and kosher salt. Add beef slices and turn to coat. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.
• In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done.
• Brush pita with olive oil and grill, turning once, until lightly browned, about 3 minutes total. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.