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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, June 2010
Servings: 6
Harissa (a spicy chile sauce from North Africa) gives the steak some heat. The meat needs to marinate for at least two hours, so plan accordingly.
1 2 pound top sirloin steak (about 1½ inches thick), fat trimmed
4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
4 garlic cloves, pressed
2 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
2 teaspoons plus 1 tablespoon harissa sauce
Cut steak lengthwise in half, forming two 2 to 3 inch wide strips. Cut each strip into 2 to 3 inch triangles. Combine 2 tablespoons olive oil, garlic, sugar, soy sauce, thyme, and 2 teaspoons harissa in large bowl; whisk to blend. Add beef; toss to coat evenly. Marinate 30 minutes at room temperature or cover and chill at least 2 hours and up to 1 day, tossing occasionally.
Drain beef. Heat 2 heavy large skillets over high heat. Brush skillets generously with olive oil. Divide beef tips between skillets. Cook until well browned on all sides, turning with tongs, 6 to 7 minutes for medium-rare. Transfer beef tips to platter.
Whisk remaining 2 tablespoons olive oil, 1 tablespoon harissa, and 2 tablespoons water in small bowl to blend well. Season sauce to taste with salt. Drizzle sauce over beef tips and serve.