Harissa, a spicy North African chili-garlic condiment, can be found at some specialty foods stores and Middle Eastern markets. But it is very easy to make, too, as in this recipe.
Recipe information
Total Time
1 hour
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Toast caraway seeds in small nonstick skillet over medium heat until seeds darken and begin to smoke, stirring often, about 5 minutes. Add olive oil and garlic cloves to caraway seeds in skillet. Cover; remove from heat. Let stand 1 minute. Pour caraway mixture into processor. Add chili paste, tomato sauce, cumin, and chili powder and blend until garlic cloves are pureed. Season harissa to taste with salt.
Step 2
Sprinkle beef all over with salt and pepper; place beef, fat side down, on rack on rimmed baking sheet. Spread with half of harissa. Turn beef over; spread remaining harissa over top and sides. Roast beef until thermometer inserted into center registers 125°F to 130°F for medium-rare, about 35 minutes. Let rest 10 minutes. Slice and serve.
Step 3
*Available in the Asian foods section of most supermarkets and at Asian markets.
