Slow-cooked rib eye topped with spicy harissa carrots
Indulge in a flavorful dish of slow-cooked rib eye topped with zesty harissa carrots for a culinary experience like no other. Taste the perfect blend of savory and spicy flavors in every bite.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- one 2-inch-thick bone-in rib eye, at room temperature
- Salt and pepper
- 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
Instructions:
- For preparing the steak:
- Heat a pan over low heat and add 2 tablespoons of oil. Place the room temperature steak in the pan and cook over low heat for 20 minutes.
- Turn the steak over, sprinkle salt and pepper generously on the cooked side. Cook the other side of the steak at the same low temperature for 15 minutes.
- Take the steak out of the pan, season the other side, increase the heat to high, put the steak back in the pan, and sear each side for 3 minutes per side until a nice golden crust forms. Aim to cook the steak to a perfect medium-rare; for those who prefer using internal temperature, ensure it reaches 130°F internally.
- Allow the steak to rest for approximately five minutes, then slice it into 1/2-inch-thick slices. Serve with a spicy grated carrot salad on top.
- For the spicy grated carrot salad:
- Using a mandoline or box grater, grate the carrots and season them with salt and lemon juice.
- Let the carrots sit in the lemon juice and salt for about 5 minutes. Toss with harissa, olive oil, and parsley.
- Serve mounded on top of the sliced steak along with all the marinade juices.
Summary:
- Calories: 1774 kcal
- Fat: 151 g
- Protein: 85 g
- Carbs: 28 g
- Potassium: 1915 mg
- Magnesium: 121 mg