Harissa Sirloin Steak With Carrot-Cous Cous Salad Recipe

Weeknight dinners have a tendency to fall into the rut of bland familiarity. Shake things up with an easy but flavorful dinner made with affordable sirloin steaks and a couscous salad, brought to us by recipe developer Taylor Murray. The combination of spicy harissa powder and juicy, tender steak creates a mouthwatering flavor explosion, while the light and fluffy couscous is the perfect accompaniment to the dish. With the addition of fresh carrots and a tangy vinaigrette, this salad is both nutritious and delicious.

To send this dish over the edge, spring for the pomegranate molasses. It's a fun and special ingredient that can add so much flavor to all kinds of meals, and it works especially well in this one. "This is one of my go-to back pocket dinners for when I'm just out of ideas," Murray says. "Sometimes, I change up the way the carrots are prepared and roast them instead of shaving them raw." Try something new tonight and treat yourself to this exciting and satisfying meal.

The main ingredient needed for this dish is the sirloin steak. Opt for a cut that is already split into two six-ounce portions. "If you can't find, or don't like, sirloin, feel free to swap it out for any cut of beef you are in the mood for," says Murray. Next, find some basic couscous, which is different than Israeli couscous.

You'll need a few spices: harissa powder, ground coriander, and dried sumac. Sometimes, it's easier to find harissa as a paste, which is fine to swap in. The salad gets some fresh parsley and carrots added in. "I opted for rainbow carrots because my store had them, but they aren't necessary," Murray told us. Grab some small sweet peppers for the salad, as well as red wine vinegar, olive oil, mustard, and garlic. The final ingredient is the pomegranate molasses, if you want.

Combine the harissa powder, coriander, and sumac together in a small bowl. Evenly coat steaks with spice rub.

Cook couscous per package directions. When done, fluff with a fork and set aside to rest.

Heat 1 tablespoon olive oil in a large skillet on medium heat. Add the steaks to the oil and cook until evenly browned and cooked to desired internal temperature, about 5 minutes per side for 145 F. The spice rub will get deeply toasted during the cooking process, which is both expected and desired.

Next, make the salad. Grab a medium bowl and whisk together remaining olive oil, red wine vinegar, and mustard. Grate in garlic clove and whisk until combined. Season to taste with salt and pepper. 

Pick the parsley and thinly slice the peppers. Using a peeler, shave thin strips of carrot ribbons and add to the bowl. Add the couscous and toss to combine.

Slice the steak against the grain and add it to the salad. Drizzle with pomegranate molasses, if using.

Serve immediately. Alternatively, save the dressing to the side and dress just before eating.