Recipe by Sarah Tenaglia
- Cook Time
- Prep Time
- 1 cup bulgur
- Boiling water
- 7 tbsp. olive oil
- 4 cloves garlic, 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 ají a marillo, 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
1. 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.
2. 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 to 14 minutes. In a mini food processor, puree the harissa sauce. Season with salt.
3. In a large skillet, heat 1 tbsp. garlic oil over high. Cook the tomatoes and yellow chiles, turning, until blackened in spots, 5 minutes. Season with salt; transfer to a plate.
4. In the skillet, heat 1 tsp. garlic oil over high. Season the steak; cook 2 to 3 minutes per side for medium-rare. Transfer to a cutting board. Let cool; slice.
5. 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.