© J Sainsbury plc 2020
Via: Helen Cathcart
Harissa minute steak
The deep red-pepper paste harissa tastes great here: because the steaks are so thin, you’ll get oodles of spicy flavour with every bite
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Ready in 45 minutes
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Cooking time 5 minutes
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Prep time 40 minutes
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Serves 4
Ingredients
- 600g minute steak
- 120g harissa
- 4 flatbreads
- 4 tbsp hummus
- 310g jar green chilli peppers
Method
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1
Mix together the steaks, harissa and a pinch of salt and pepper in a mixing bowl. Cover with clingfilm and allow to marinate at room temperature for 30 minutes.
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2
Place a frying pan over a medium-high heat, and once hot fry the steaks for about 45 seconds per side. Remove the steaks from the heat on to a plate, covering them with foil.
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3
Warm the flatbreads in the pan for just a few seconds per side, then spread each one with hummus. Slice the steaks into small strips and scatter over the hummus, then add some peppers. Be sure to drizzle any steak juices left on the plate over the top.
