Ribeye Steak with Harissa Roasted Carrots and Brussels Sprouts

Ribeye Steak with Harissa Roasted Carrots and Brussels Sprouts

Fast, spicy and oh-so-easy recipe using store-bought Harissa

5 from 3 votes

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Main Course, Salad

Cuisine Barbecue, BBQ, Middle Eastern

Servings

Calories 626 kcal

Equipment

Ingredients

2 6oz Ribeye Steaks
Montreal Seasoning to taste, or sub Kosher Salt and Pepper
2 oz Feta Cheese crumbled

Vegetables

5 large Multicolored Carrots rolling cut
12 oz Brussels Sprouts halved
2 tablespoon Harissa
2 tablespoon Olive Oil
2 tablespoon Agave
Kosher Salt and Pepper to taste

Harissa Mayonnaise

2 tablespoon Mayonnaise Hellman's or Duke's
2 teaspoon Harissa or more, to taste
1 teaspoon Olive Oil just to thin the sauce

Chimichurri

¼ C Parsley Stems and Leaves chopped fine
1 small Shallot minced
⅙ Preserved Lemon minced
2 tablespoon Red Wine Vinegar
2 tablespoon Olive Oil
Kosher Salt and Pepper to taste

Instructions

Preheat oven to 425F, grill to medium high. Put all ingredients for vegetables on large sheet pan lined with parchment. Mix together with your hands until sauce is distributed evenly. Give vegetables space to caramelize by placing in a single layer with as much of the cut sides directly on the pan as possible.
Roast vegetables in oven for about 15 minutes. Pull them out, flip them to get the char on other sides. Return to oven for another 10-15 minutes until fork tender and deeply colored.
On preheated grill, put heavily seasoned ribeye down, leaving it untouched for about 4-6 minutes. Flip and cook for another 4-6 minutes until desired doneness is achieved. For food safety, make sure it's at least 145F. Rest for 5-10 minutes before slicing thinly on the bias.
While vegetables are roasting make the harissa mayonnaise by mixing all ingredients together. Set aside.
Mix all chimichurri ingredients together. Set aside.
To plate, put a dollop of harissa mayonnaise on plate. Fan out thinly sliced ribeye in a starburst pattern. Top with a few large spoonfuls of vegetables. Divide feta crumbles between two plates. Drizzle remaining harissa mayonnaise on top. Dot with chimichurri.
ENJOY!

Nutrition

Calories: 626kcalCarbohydrates: 60gProtein: 13gFat: 41gSaturated Fat: 9gCholesterol: 28mgSodium: 600mgPotassium: 1399mgFiber: 12gSugar: 31gVitamin A: 32137IUVitamin C: 170mgCalcium: 281mgIron: 4mg

Keyword Comforting, Date Night, Easy, Fast, Gluten Free, Grilled, Grilling, Healthy

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