Categories: Salad
Ingredients
- 1 cup bulgur
- Boiling water
- 7 tbsp. olive oil
- 4 garlic cloves, chopped
- 1 oz. dried guajillo or ancho chiles--stemmed, seeded and cut into strips
- 1 tsp whole coriander seeds
- 1 tsp caraway seeds
- 2 cups grape tomatoes
- 5 yellow chiles, such as aji Amarillo or 3 Anaheim chiles--stemmed, seeded and cut into 6 strips.
- 3/4 lb. top-round steak
- 1 1/2 tsp. lemon zest plus 2 tbsp. juice (from 1 lemon)
- 4 cups torn red leaf lettuce
- 3/4 cup coarsely crumbled feta
Directions
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Place the bulgur in a medium bowl; add enough boiling water to cover by 1 inch. Cover and let stand until softened, about 20 minutes. Drain and let cool.
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In a small bowl, mix the oil and garlic. In a small saucepan with a lid, heat 1 tbsp. garlic oil over medium-high. Cook the dried chiles, coriander, and caraway until the seeds begin to pop, about 3 minutes. Add 3/4 cup water. Cover; cook over medium until almost dry, 12-14 minutes. In a mini food processor, puree the harissa sauce. Season with salt.
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In a large skillet, heat 1 tbsp. garlic oil over high heat. Cook the tomatoes and yellow chiles, turning, until blackened in spots, 5 minutes. Season with salt; transfer to a plate.
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In the skillet, heat 1 tsp garlic oil over high. Season the steak; cook 2-3 minutes per side for medium-rare. Transfer to a cutting board. Let cool; slice.
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In a large bowl, whisk the lemon zest, lemon juice and the remaining garlic oil. Toss with the bulgur, lettuce and feta; season. Top with the tomatoes, chiles, steak and harissa.