Spice Things Up with This Harissa Butter Steak and Roasted Carrot Combo
This Harissa Butter Steak and Roasted Carrot Combo holds a special place in my heart. I remember the first time I made it for my friends during a cozy dinner party. The aroma of the spices filled the kitchen, and as we gathered around the table, laughter and stories flowed just as freely as the wine. It was a night of connection, warmth, and delicious food that I will never forget. This dish has since become a staple in my home, a go-to for impressing guests or simply treating myself to something extraordinary.
What Makes It Special
There are several reasons why this recipe stands out:
- Flavor Explosion: The combination of harissa and butter creates a rich, spicy sauce that elevates the steak to new heights.
- Perfectly Roasted Carrots: The sweetness of the roasted carrots complements the savory steak beautifully, creating a balanced meal.
- Easy to Prepare: Despite its gourmet appearance, this dish is surprisingly simple to make, making it perfect for both novice and experienced cooks.
- Versatile Pairings: This dish pairs wonderfully with a variety of sides and drinks, making it adaptable for any occasion.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4
- 4 ribeye steaks (or your preferred cut)
- 4 tablespoons harissa paste
- 4 tablespoons unsalted butter, softened
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Let’s Get Cooking
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a bowl, mix the harissa paste with the softened butter until well combined. Set aside.
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Place the carrot sticks on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
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Roast the carrots in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.
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While the carrots are roasting, season the steaks with salt and pepper. Heat a skillet over medium-high heat and add a little oil.
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Cook the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
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Once cooked, remove the steaks from the skillet and let them rest for a few minutes. Top each steak with a generous dollop of the harissa butter.
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Serve the steaks alongside the roasted carrots, garnished with fresh parsley if desired.
My Pro Tips
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For an extra kick, add a sprinkle of crushed red pepper flakes to the harissa butter.
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If you prefer a milder flavor, you can mix the harissa with a bit more butter to tone down the spice.
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Feel free to substitute the carrots with other vegetables like zucchini or bell peppers for a colorful twist.
What to Serve With It
- Garlic mashed potatoes
- Quinoa salad with feta and herbs
- A crisp green salad with lemon vinaigrette
- A glass of full-bodied red wine
FAQs
Q: Can I use a different type of steak?
A: Absolutely! This recipe works well with any cut of steak you prefer, such as sirloin or filet mignon.
Q: How can I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
The Heart of the Dish
What I love most about this Harissa Butter Steak and Roasted Carrot Combo is how it brings people together. The vibrant flavors and beautiful presentation make it a dish that sparks conversation and joy. Whether it’s a special occasion or a simple weeknight dinner, this recipe is sure to impress and create lasting memories.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different spices or sides, and don’t forget to share your experiences and feedback. Happy cooking!
Spice Things Up with This Harissa Butter Steak and Roasted Carrot Combo
Ingredients
- 2 ribeye steaks
- 4 tablespoons harissa paste
- 4 tablespoons unsalted butter
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the harissa paste with the softened butter until combined.
- Season the carrots with olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast the carrots in the oven for about 25 minutes or until tender.
- While the carrots are roasting, heat a skillet over medium-high heat.
- Season the ribeye steaks with salt and pepper, then sear them in the skillet for about 4-5 minutes on each side for medium-rare.
- During the last minute of cooking, add the harissa butter to the skillet, basting the steaks with the melted butter.
- Remove the steaks from the skillet and let them rest for a few minutes.
- Serve the steaks with the roasted carrots and garnish with fresh parsley.
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