Harissa Honey Steak with Smashed Potatoes, Whipped Feta Yogurt, and Pickled Onions

Ingredients

• red onion (sliced; amount not specified)
• red wine vinegar (amount not specified)
• boiling water (amount not specified)
• honey (amount not specified; used for pickling and optional steak drizzle)
• salt (a pinch for pickling and yogurt; season potatoes and steak generously, amounts not specified)
• baby potatoes (amount not specified)
• 1 tsp paprika
• 1 tsp garlic granules
• cooking oil spray (spray lightly; amount not specified)
• Greek yogurt (amount not specified)
• feta (amount not specified; additional feta is optional to finish)
• lemon juice (amount not specified)
• steak (amount not specified)
• avocado oil (rub onto steak; amount not specified)
• harissa paste (toss with potatoes; amount not specified)
• 1 tsp harissa (optional, for mixing into the steak drizzle; spelling normalized from “harrissa”)
• 1 tsp honey (optional, mixed with harissa for the steak drizzle)
• fresh parsley or chives (use either herb, to finish; amount not specified)

Steps

1. 1

   Put the sliced red onion in a bowl with red wine vinegar, boiling water, honey, and a pinch of salt. Stir, then leave the onion to pickle while you prepare the rest of the dish.

2. 2

   Boil the baby potatoes for 15–20 minutes, until fork-tender. Drain them well and let them steam-dry for a few minutes.

3. 3

   Transfer the potatoes to a tray and gently smash them. Season with 1 teaspoon paprika, 1 teaspoon garlic granules, and salt. Spray lightly with oil.

4. 4

   Cook the smashed potatoes in an air fryer at 180°C for 18–20 minutes, or in an oven at 200°C for 30–35 minutes, until deeply golden and crispy.

5. 5

   Meanwhile, blend the Greek yogurt, feta, lemon juice, honey, and a pinch of salt until smooth and creamy. Spread the whipped feta yogurt onto a serving plate.

6. 6

   Pat the steak dry. Season it generously with salt and rub it with avocado oil.

7. 7

   Cook the steak over high heat to your liking. Rest it for 5–10 minutes, then slice.

8. 8

   Optionally, mix 1 teaspoon harissa with 1 teaspoon honey for a drizzle over the steak once plated.

9. 9

   When the potatoes are crispy, transfer them to a bowl and toss with harissa paste while they are still hot.

10. 10

    Pile the harissa potatoes onto the whipped feta yogurt. Add the sliced steak to the side and top with the pickled red onions. Finish with fresh parsley or chives and feta, if desired.

Notes

The description states 62 g protein and 692 calories per serving. Ingredient quantities are missing for most components because the author refers viewers to a link in bio for the full ingredient list. The steak cooking time and preferred doneness are not specified. Optional variation mentioned in the transcript: salmon or chicken can replace the steak, or the dish can be served as a side.

Nutrition per serving

• main
• high-protein
• crispy
• air-fryer
• oven-baked
• Mediterranean-inspired
• summer