Harissa Tomato Confit with Hanger Steak and Garlic Lemon Yogurt
Perfectly seared hanger steak served with slow-roasted harissa tomato confit and creamy garlic lemon yogurt sauce
- Total time
- 1 h
- Prep
- 15 min
- Cook
- 45 min
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Ingredients
- 450 g Cherry or grape tomatoes
- 2½ tbsp Olive oil
- 1½ tbsp Harissa sauce
- ½ tsp Salt
- 450 g Hanger steak
- 1 tbsp Avocado oil
- 240 ml Greek yogurt
- 2 cloves Garlic cloves, minced
- 1 lemon Lemon zest
- ½ lemon Lemon juice
- 2 tbsp Fresh parsley, chopped
Steps
- Preheat oven to 300°F (150°C). Toss cherry tomatoes with 1.5 tbsp olive oil, harissa sauce, and 1/4 tsp salt in a baking dish.
- Roast tomatoes for 35-40 minutes until softened and slightly blistered, stirring halfway through.
- While tomatoes roast, prepare the garlic lemon yogurt: whisk together Greek yogurt, minced garlic, 1 tsp olive oil, lemon zest, lemon juice, and a pinch of salt. Refrigerate until ready to serve.
- Remove steak from refrigerator 15 minutes before cooking. Pat dry with paper towels and season generously with salt on both sides.
- Heat avocado oil in a cast-iron skillet over medium-high heat until smoking. Sear steak for 3-4 minutes per side for medium-rare (adjust time to preference).
- Transfer steak to a cutting board and rest for 5 minutes before slicing against the grain.
- Plate sliced steak with harissa tomato confit and a generous dollop of garlic lemon yogurt. Garnish with fresh parsley and serve.
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