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One-Pan Harissa Steak with Peppers and Onions

The warm spices of the Harissa do all the seasoning work for this flavor-packed, easy one-pan meal. Steak and peppers just got a whole lot zippier.

Chef's Tip: We're not huge on marinating around here, truth be told. Generally, we much prefer simply salting a tempered steak and giving it a great sear, then using sauce to flavor. That said, something magical happens when the spices of the Harissa imbue the meat before you cook it, so consider this recipe the beautiful exception to the rule. Just make sure to dab off any extra sauce before you cook.


  • 1 pound of flank steak or skirt steak, cut into ½ inch-wide strips

  • Haven's Kitchen Zippy Chili Harissa

  • Olive oil

  • 1 large yellow onion, peeled and sliced

  • 2-3 bell peppers (or 7 mini sweet peppers) of various colors, sliced lengthwise into strips

  • Salt

  • 1 lime

  • 1/4 cup chopped fresh cilantro

  • Optional: 1/2 jalapeño pepper, seeded, finely chopped


Step 1

In a large bowl, toss the steak slices with a pinch of salt, about 1/4 pouch of Harissa, and a glug of olive oil. Let temper for at least 20 minutes. Dab off any extra marinade prior to cooking

Step 2

In a large pan, heat up enough oil to coat the bottom and once it’s shimmering, add the steak in an even layer, without moving it, for 2 minutes, then flip and repeat on the other side. Remove it from the pan, and set aside

Step 3

Add the peppers, onions and a pinch of salt to the pan. Let the veggies cook for a bit, undisturbed, then stir and sauté for about 5 minutes till the onions are soft and golden

Step 4

Add the steak back into the pan with the veggies, add a squeeze of lime, and top with cilantro, torn, and jalapeño. Feel free to add more Harissa, we always do!

This recipe is also great with our Red Pepper Romesco and Tangy BBQ sauce.

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Nutrition (per serving)

  • Calories = 380

  • Total fat = 23g

  • Total carbohydrates = 14g

  • Fiber = 5g

  • Protein = 27g

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