Harissa-Marinated Sirloin with Preserved Lemon Sauce Recipe

By admin |

Recipe by Saira Malhotra

It’s time to take out the menorah and insert the candles that will radiate the room with its blessed light. Chanukah is a holiday loved by children who play games with dreidels and receive gifts. It is an ancient holiday that marks the miracle of ‘oil’ which was only sufficient to keep the candles burning at the holy temple for one day but miraculously burned for 8 days. It is of no surprise that one sees many fried dishes at Hanukah to commemorate oil. Donuts and latkes are no strangers to the table.

While many have already selected their favorite fried options, the non-fried varieties are more than welcome too. Today’s Chanukah dish is a Harissa-marinated Sirloin with Preserved Lemon Sauce. For this dish, you may benefit from making a trip to your local ethnic or gourmet grocery store, I am heading to mine in NYC called Kalustyan.

Harissa-Marinated Sirloin with Preserved Lemon Sauce Recipe

Recipe inspired by Yottam Ottolenghi


11/2 tbsp harissa
1/2 teaspoon of coriander powder
2- 10 oz Wagyu sirloin steaks
Salt and black pepper
1 large yellow peppers
3 tbsp olive oil
2 garlic clove, peeled and crushed
4 large fresh tomatoes, diced
1/2 tsp cayenne pepper
1/4 tsp sweet paprika
1 1/2 tbsp preserved lemon skin, thinly sliced
3 tbsp chopped parsley, plus extra to garnish
1oz red wine vinegar


Photo: Danny Ngan


  1. Coat the beef with the harissa and coriander powder - let it marinade for at least 1 hour.
  2. Turn the oven on to 375F. Char the peppers under the broiler, turning occasionally for 20 minutes, remove to a bowl, covering with plastic wrap. Once cooled, remove the plastic and deseed and de-skin. Slice into julienne slices.
  3. In a saute pan, fry the garlic, once soft, add the fresh tomatoes, cayenne, paprika, salt and pepper and cook for 5 minutes.
  4. Add the lemon preserve, yellow peppers and vinegar and cook for another 10 minutes - sauce should thicken but still be pourable.
  5. Heat another skillet on high. Cook the beef for a minute each side and transfer to the oven for 7 minutes.
  6. Enjoy hot with the sauce spooned over the steak.