This classic dish by Yotam Ottolenghi, the world advocate for preserved lemon, was served to the man himself with If & When Preserved Meyer Lemon Paste, at Fred's restaurant in Sydney, Australia. We're still pinching ourselves.
1½ TBS harissa
2 x 300g beef sirloin steaks, trimmed (just under 3/4 lb each)
Fresh pepper to taste
2 large yellow peppers
2 TBS olive oil
1 garlic clove, peeled and crushed
1 - 14 oz can chopped Italian tomatoes
½ tsp chilli flakes
¼ tsp sweet paprika
1 TBS + 1 tsp Cumin Garlic Preserved Meyer Lemon Paste
2 tbsp chopped parsley, plus extra for garnish
Mix the harissa with 1 tsp If & When and some black pepper, rub on the meat and leave to marinate for at least an hour (or in the fridge overnight).
Make the sauce. Cook the peppers under a hot grill for 20-25 minutes, turning twice, until charred. Place in a bowl, cover until cool, then peel and cut into long, thin strips. Discard the skin and seeds.
Heat the oil in a medium frying pan over medium heat. Sauté the garlic for 30 seconds on medium heat, add the tomatoes, chilli, paprika, and some black pepper, bring to a simmer and cook for seven minutes.
Add the pepper strips, 1 TBS preserved lemon paste and parsley, and cook for seven minutes, until the sauce thickens but is still easy to pour. Set aside and allow to come to room temperature.
Preheat the oven to 375F. Place a ridged griddle pan on a high heat and, when smoking hot, add the steaks and cook for a minute a side. Transfer to a baking tray and cook for 5-7 minutes, until medium rare. Serve warm or at room temperature, sliced into thin strips, with sauce spooned on top and sprinkled with parsley.
Adapted from the recipe, Harissa Beef Sirloin with Preserved Lemon Sauce, by Ottolenghi.