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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.
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