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Seared harissa beef steaks

Name: Seared harissa beef steaks
Cook time: 25 min
Yield: 2

with roasted kumara and sweet tahini dressing

Ready in around 25 mins

RECIPE FACT:

Harissa is a middle eastern spice paste made of chillies, garlic, cumin and coriander. These spices boost the metabolism by heating the body and burning calories as a result.

Nutritional Info:

Energy: 2063kj (493Kcal)
Protein: 34g
Carbohydrate: 35g
Fat: 23g
Contains: Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (fan bake).
1. TO COOK THE VEGETABLES:

Line an oven tray with baking paper. Place the steamed kumara slices on the tray gently breaking up any stuck together. Spray with oil and place in the oven for 15 mins. Slice the roasted capsicum into 1 cm thick strips. Slice the courgette into 1/2 cm slices on the diagonal. Remove the oven tray from the oven, add the capsicum and courgette slices to the kumara, season with salt and spray with oil. Place back in the oven for a further 5 mins. Place the baby spinach in a salad bowl, season with salt, pepper and a drizzle of olive oil.
2. TO COOK THE HARISSA BEEF:

Remove the harissa beef sirloin steaks from their packaging and season with salt and pepper. Spray a non-stick frying pan with oil and place over a high heat. Once the pan is hot add the steaks and cook on each side for 2-3 mins for medium rare - a little longer for well done, adjusting the heat if necessary to not burn the harissa. Remove from the pan and allow to rest for 2-3 mins before slicing. Remove the Italian parsley leaves from their stalks and roughly chop.
TO SERVE:

Arrange baby spinach and roasted vegetables on plates and top with harissa beef slices. Spoon over sweet tahini dressing and sprinkle with chopped parsley.