Harissa-Rubbed Grilled Skirt Steak with Orange-Fennel Relish

This recipe seemed like a good dish to start off the Spring with. The only tinkering I did with the recipe was instead of making the harissa from scratch, I used the rose petal harissa from Belazu.

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The main reason I wanted to try this recipe was to pair it with a bottle of NecTørr – a rye saison aged in House SpiritsKrogstad Gamle Aquavit barrels with dried persimmon and pomegranate – from Upright Brewing.

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