What a perfect weeknight meal. It's quick, bursting with flavor and satisfying! Coming from Antoni Porowski's (of Netflix's Queer Eye) new cookbook Let's Do Dinner, this is a recipe I'll be using again and again. The book's recipes reference his role on the show. It's packed with how to's that are fun and inviting. 

One tip on this recipe, don't skimp on the fresh lemon zest! It heightens the SKORDO Harissa and cuts the richness of the butter in the best way. Our steak was served with roasted cauliflower and I added husk cherries to the salad for a bit of sweetness. 



For the Steak: 

  • 6 tablespoons unsalted butter, softened
  • 1 1/2 teaspoons SKORDO Harissa
  • 1/4 teaspoon grated lemon zest
  • Salt to taste
  • 2 boneless sirloin or New York strip steaks
  • Fresh ground pepper to taste
  • 2 tablespoons extra virgin olive oil


For the Parsley - Scallion Salad:

  • 2 cups loosely packed fresh flat leaf parsley and tender stems
  • 1/4 cup thinly sliced scallions 
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • Salt to taste



For the Steak: 

1. Stir together the butter, harissa, lemon zest and 1/8 teaspoon salt in a small bowl 

2. Season the steaks with the salt and pepper. Heat the oil in a large cast-iron or other heavy skillet over medium-high heat. Add the steaks and cook, turning once, for 4 - 6 minutes per side, depending on thickness, for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes. 

For the Salad: 

1. Toss the parsley, scallions, lemon juice, and oil in a bowl. Season to taste with salt. 

Slice the steaks and arrange on plates. Top with the butter. Serve with parsley salad. 

October 11, 2021

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