Makes four skewers
Prep time: 30 minutes at home, five minutes at camp
Cook time: eight to 10 minutes
INGREDIENTS
For the Skewers
- 1 lb. ribeye steak
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 tbs. fresh Italian parsley, finely chopped
- 2 tbs. lemon juice
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
For the Harissa
- 1 tsp. red-chili flakes
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. caraway seeds
- 2 tbs. extra-virgin olive oil
- 1 small red onion, chopped
- 3 cloves garlic, chopped
- 11/2 tsp. tomato paste
- 1/2 cup jarred roasted red bell peppers, finely chopped
- 2 tbs. lemon juice
- 1/2 tsp. sea salt
DIRECTIONS
At Home
Trim any fat off the steak and cut meat into 1-inch cubes. Place into a 1-gallon food-storage bag.
In a small bowl, whisk oil, garlic, parsley, lemon juice, salt, and pepper. Pour over the cubed steak and seal the bag. Massage contents so the steak is evenly coated. Keep chilled.
For the harissa, combine the chili flakes, coriander, cumin, and caraway seeds. In a dry skillet over medium heat, toast the spice mixture until fragrant, about two minutes. Add the oil and onion and cook until caramelized, about 10 minutes. Add the garlic and tomato paste, and cook for another minute. Add the chopped roasted peppers and mash the mixture with a fork until smooth. Remove from heat and stir in lemon juice and salt. Spoon into an airtight container and keep chilled until ready to use.
At Camp
Oil a grate and adjust the fire so there are medium flames licking the underside of the grate.
Thread steak onto skewers; leave a little space between the chunks so they cook completely.
Place skewers directly on the grate. Cook for two to three minutes, then rotate a quarter turn. Cook for another two minutes, then rotate again; repeat twice more.
Smother with harissa and serve.
