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Seared Steak with Crispy Leeks, Potatoes and Cauliflower with Harissa Aioli

Tender seared steak served with crisp roasted cauliflower and potatoes drizzled with a homemade harissa aioli.
Difficulty: Medium
Time: 35-40 min
This dish is Gluten-Free
Calories: 442 Fat: 14g Carbs: 45g Protein: 41g

ABOUT THE DISH

This is a deceptivly simple dish full of savory flavors. The fun comes with making your own aioli!  Similar to mayonnaise, it’s a simple emulsion of egg, Dijon mustard, lemon juice and oil, this time flavored with harissa paste.  It’s a technique you can use over and over again.

Ingredients
Leeks
Harrisa paste
Russet potato
Dijon mustard
Garlic
Lemon
Cauliflower
Egg
Top sirloin
Butter

Cooking terms for this recipe

Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Zest The peel of, or grating of a citrus peel for flavor.
Floret literally a small flower, but usually refers to the individual true flowers clustered within

What you need

Foil-lined baking sheet

Medium oven-safe sauté pan

2 small bowls

Medium mixing bowl

Blender or food processor (optional)

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Remove & discard root end from leek; slice in half lengthwise, then thinly slice into half moons. Rinse well again to remove any sandy soil; pat dry. Zest lemon; cut in half, then juice. Cut cauliflower into small florets. Cut russet potato into small wedges. Separate egg yolk from white into a small bowl; discard egg white or keep for breakfast. Remove sirloin steak from package; rinse and pat dry.

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Step 2: ROAST VEGETABLES

Toss potatoes and cauliflower in a medium bowl, with 2 Tbsp. oil and a pinch of salt and pepper. Spread onto a foil-lined baking sheet; roast in oven for 15-20 min until golden in color and lightly caramelized. While the vegetables are roasting start making the aoili (Step #3).

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Step 3: MAKE AIOLI

In a medium bowl, add egg yolk, Dijon mustard, garlic, 2 Tbsp. lemon juice and a pinch of salt and pepper. Mix using a whisk until incorporated. Slowly drizzle in ¾ cup oil while whisking vigorously; continue to whisk until the mixture emulsifies and begins to thicken. Add harissa paste; mix until incorporated. If you would prefer, you can add ingredients to a blender or food processor. Turn on, slowly adding oil in a thin stream until emulsified and thickened.

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Step 4: CRISP LEEKS

Using your vegetable bowl again, toss leek slices with 1 tsp. oil. Add to the baking sheet with the vegetables for the last 4-5 min to crisp. Keep an eye on them so they don’t burn.

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Step 5: SEAR STEAKS

Heat butter in a medium oven-safe sauté pan over medium high heat. Season steaks on each side with a pinch of salt and pepper. Sear on each side for 3-4 min. Place pan in oven and roast for 5 min. USDA recommends cooking beef to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Divide roasted vegetables between two plates. Slice and layer steak next to the vegetables. Drizzle vegetables with harissa aioli. Enjoy!