Harissa-Butter Rib-Eye Bites with Silky Mash and Chermoula

Steps

1. 1

   Make the chermoula: Put the cilantro, parsley, chermoula garlic, preserved lemon, lemon juice, ground coriander, salt, pepper, and extra-virgin olive oil in a mini chopper or small blender. Pulse until finely chopped but still slightly textured.

2. 2

   Stir the finely chopped chili into the chermoula afterward. Let it sit while the rest of the dish cooks so the flavors can develop.

3. 3

   Put the peeled, chopped potatoes in salted water and boil until very soft. Drain well.

4. 4

   Mash the potatoes until smooth. Add the butter for the mash, warm cream or milk, salt, and pepper, mashing until silky and fluffy. Keep warm.

5. 5

   Pat the rib-eye bites very dry, then season generously with salt and black pepper.

6. 6

   Heat olive oil in a pan over very high heat until the pan is almost smoking.

7. 7

   Add the steak bites and sear for about 2 minutes, tossing or flipping them so they develop a deep crust while remaining juicy inside.

   Start 2-minute timer
8. 8

   During the final 30 seconds, add the harissa, the steak butter, and the steak garlic cloves. Baste quickly so the harissa-infused butter coats the meat without overcooking it.

   Start 30-second timer
9. 9

   Remove the steak bites immediately from the pan and let them rest.

10. 10

    Spoon generous scoops of mash onto two plates and swirl it out with the back of a spoon.

11. 11

    Top the mash with the harissa rib-eye bites, then finish generously with chermoula.