Slow-Cooked Rib Eye Topped With Spicy Harissa Carrots Recipe

Name: Slow-Cooked Rib Eye Topped With Spicy Harissa Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the steak:; 2 tablespoons extra-virgin olive oil; one 2-inch-thick bone-in rib eye, at room temperature; Salt and pepper; Equipment: 1 heavy-bottomed and ideally well-seasoned cast iron pan; For the spicy grated salad:; 2 to 4 medium carrots, peeled; 1 teaspoon sea salt; Juice of 1 lemon; 1 tablespoon harissa (as always, I prefer the occasionally elusive Moulin Mahjoub harissa); 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped flat-leaf parsley

Servings: persons

For the steak:
2 tablespoons extra-virgin olive oil
one 2-inch-thick bone-in rib eye, at room temperature
Salt and pepper
Equipment: 1 heavy-bottomed and ideally well-seasoned cast iron pan
For the spicy grated salad:
2 to 4 medium carrots, peeled
1 teaspoon sea salt
Juice of 1 lemon
1 tablespoon harissa (as always, I prefer the occasionally elusive Moulin Mahjoub harissa)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley

1
Put the pan on the lowest heat you can and place the 2 tablespoons of oil in the pan. Place the room temperature steak on the pan and cook at low heat for 20 minutes.
2
Flip the steak and season the cooked side heavily with salt and pepper. Cook the other side of the steak at the same equally low temperature for 15 minutes.
3
Remove the steak from the pan, seasoning the other side. Turn up the heat to hot, add the steak back to the pan, and sear each side for just 3 minutes per side, until a nice brown crust has been achieved. You are looking to keep the steak a perfect medium-rare; if you'd prefer to track the time by internal temperature, make sure it gets up to 130u00b0 F inside but not more.
4
Let the steak rest about five minutes, slice in 1/2-inch-thick slices and serve with this spicy grated carrot salad on top.
5
Grate the carrots on a mandoline or box grater and season with the salt and lemon juice.
6
Let the carrots marinate in the lemon juice and salt for about 5 minutes. Dress with the harissa, olive oil, and parsley.
7
Serve piled on top of the sliced steak with all the juices from the marinade.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the steak:, 2 tablespoons extra-virgin olive oil, one 2-inch-thick bone-in rib eye, at room temperature, Salt and pepper, and more.

Yes, Slow-Cooked Rib Eye Topped With Spicy Harissa Carrots falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow-Cooked Rib Eye Topped With Spicy Harissa Carrots

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