Steak & Harissa Costini
- 25 Dried Arbol Chiles
- 1 Roasted Red Pepper
- 3 Cloves Garlic
- 1/4 Teaspoon Coriander
- 1/2 Teaspoon Caraway
- 1/4 Teaspoon Oregano
- 1 Lemon
- 1 1/2 Pounds Medium Rare Steak
- 1 Baugette
- Take the stems and seeds out of the chiles and break the flesh into smaller pieces. Place in a bowl and pour boiling water over them. Allow to rest about a half hour. If you want it to be spicy, keep some or even all of the seeds in.2In a blender, mix the roasted red pepper, garlic, spices, lemon juice and oil to a smooth puree.3Strain the chiles and add to the blender. Mix until mostly smooth.4Cut the bread into rounds. Toast on both sides with a slight brushing of olive oil.5Top the toasted bread rounds with a smear of harissa and some very thin slices of the steak.6Sprinkle with fresh herbs if you have them, otherwise you can use some more dried oregano. Serve
chiles, red pepper, garlic, coriander, caraway, oregano, lemon, baugette
Taken from www.epicurious.com/recipes/member/views/steak-harissa-costini-50114107 (may not work)