Antoni Porowski's Strip Steak with Harissa Butter and Parsley Salad
Antoni Porowski’s Strip Steak with Harissa Butter and Parsley Salad
Paul Brissman/Antoni: Let's Do Dinner

You love to order steak in a restaurant, but you’re too nervous to cook it at home. (Honestly, same.) But it shouldn’t be a stressful undertaking, especially if you have Queer Eye’s own Antoni Porowski as your guide. This recipe for strip steak with harissa butter and parsley salad, from his new cookbook, Antoni: Let’s Do Dinner, is beginner-friendly and super flavorful, plus, it’s ready in 20 minutes.

“Melting a pat of good butter over a warm, juicy steak is the ticket to luxuriousness,” he writes. “Blend that butter with harissa, the North African chili paste, and in two minutes, you’ve got an amped-up power player. Parsley is elevated from a forgettable garnish to the star ingredient of an accompanying salad.”

Harissa is available online and in most well-stocked grocery stores—look for it in jars or tubes in the international section. (Dea, Mina and New York Shuk are a few of our favorite brands.)

Excerpted from Antoni: Let’s Do Dinner © 2021 by Antoni Porowski with Mindy Fox. Photography © 2021 by Paul Brissman. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.

RELATED: Antoni Porowski’s Cauliflower Steaks with Turmeric and Crunchy Almonds

4 servings

Steak

6 tablespoons unsalted butter, softened

1½ teaspoons harissa paste

¼ teaspoon grated lemon zest

Kosher salt

Two 10- to 12-ounce boneless sirloin or New York strip steaks (1 to 1½ inches thick)

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

Parsley Scallion Salad

2 cups loosely packed fresh flat-leaf parsley leaves and tender stems

¼ cup thinly sliced scallions

2 teaspoons fresh lemon juice

2 teaspoons extra-virgin olive oil

Kosher salt

1. Make the steak: In a small bowl, stir together the butter, harissa, lemon zest and ⅛ teaspoon salt. Season the steaks generously with 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, 4 to 6 minutes per side depending on thickness, for medium-rare (120° to 125°F, if using an instant-read thermometer). Transfer to a cutting board and rest for 5 minutes.

2. Meanwhile, make the salad: In a bowl, toss together the parsley, scallions, lemon juice and oil. Season to taste with salt.

3. To serve, slice the steaks and arrange on plates. Top with the butter. Serve with the parsley salad alongside.

579 calories

51g fat

3g carbs

28g protein

1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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