North African rose harissa brings smoky, complex heat while preserved lemon adds funky brightness. Quick-seared beef cubes with caramelized edges and layers of aromatic depth.←Back to Taco Base Recipes
1.25 lb beef sirloin or ribeye, 3/4 in (2 cm) dice
2 tbsp rose harissa paste
1 tbsp preserved lemon, finely minced (peel only)
3 clove garlic, minced
1 tsp ground cumin
0.5 tsp ground coriander
1.5 tbsp olive oil
1 tbsp fresh lemon juice
0.75 tsp kosher salt
Marinate: Toss beef with harissa, half the preserved lemon, garlic, cumin, coriander, 1/2 tbsp oil, and salt. Rest 20–30 minutes at room temp.
Sear: Heat remaining oil in a skillet over high until just smoking. Add beef in a single layer; don't move for 90 seconds to develop crust. Cook 5–7 minutes total, turning for even char, until medium.
Finish: Off heat, toss with remaining preserved lemon and fresh lemon juice. Taste and adjust salt.
Mild option: Use 1 tbsp harissa + 1 tbsp tomato paste for gentler heat.
Chef's Notes
Seek out rose harissa if you can find it—brands like Belazu or Le Phare du Cap Bon offer versions with actual rose petals folded in, elevating this beyond standard harissa into something almost romantic. The floral notes create an unexpectedly haunting backdrop for the beef. Preserved lemons are found jarred in Middle Eastern groceries or Whole Foods; you only use the rind, not the flesh, so chop it fine. Making your own takes about a month but grants you unlimited taco sovereignty. The steak should be seared aggressively in a screaming hot cast iron—if your smoke detector doesn't activate, you're being too timid. Let it rest while you contemplate how North African spices ended up in your tortilla, a journey of approximately 6,000 miles that somehow feels cosmically inevitable.
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