Makes 2 single serving lunches
Charred skirt steak over harissa-dressed smashed potatoes with peppery greens and radishes, packed for lunch.
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| prepTrim steak of excess fat | ||||||
| 450 g baby potatoes | Boil potatoes in salted water, 12–14 min | Drain potatoes, cool until handleable | Layer steak, greens & radishes; season & pack | Chill until lunchtime | Rest 15 min, squeeze lemon, shake & serve | |
| 120 g kosher salt, plus more | ||||||
| 280 g skirt steak, trimmed | Coat steak with oil & harissa, rest 15 min–24 hrs | |||||
| 2 Tbsp extra-virgin olive oil (for marinade) | ||||||
| 2 Tbsp harissa paste (for marinade) | ||||||
| 3 Tbsp red wine vinegar | Whisk vinegar, oil & harissa for dressing | Smash potatoes into dressing, soak | Divide potatoes & dressing into containers | |||
| 3 Tbsp extra-virgin olive oil (for dressing) | ||||||
| 2 Tbsp harissa paste (for dressing) | ||||||
| 2 large handfuls baby mustard greens, arugula, or spinach | ||||||
| 4 radishes, thinly sliced | ||||||
| Flaky sea salt | ||||||
| Freshly ground black pepper | ||||||
| 2 Tbsp extra-virgin olive oil (for cooking steak) | Sear steak 3–4 min per side until charred | Rest steak, slice against the grain | ||||
| 1 lemon, halved | ||||||
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