Rachael Ray Every Day

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Credit: Photography by Lucas Zarebinski

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 overmedium until almost dry, 12 to 14 minutes. In a mini food processor, puree the harissa sauce. Season with salt.

  • 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.

  • 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.

  • 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.

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