Sizzling Harissa Steak Sandwich: A Guest Chef’s Culinary Awakening

Hello everyone! This is Larry, Aggie’s husband, and for those who know me, you’ll understand why this is a truly rare occasion. When it comes to cooking, my repertoire is rather limited – perhaps even non-existent beyond the basics. Sure, I can whip up a mean fried egg and cheese sandwich that rivals the best, and my “Daddy’s Pasta” (a simple concoction of butter, salt, and pepper) mysteriously remains a top-five favorite among our kids. But in all honesty, Aggie is the undisputed culinary queen of our household, handling probably 99% of all meal preparations. So, when Aggie approached me with the idea of being a guest blogger on aggieskitchen.com, my immediate response was an enthusiastic, “Oh yeah, definitely!” It was the same kind of confident, slightly non-committal “definitely” I usually offer when she asks about my plans to finally tackle the garage. Naturally, I didn’t actually have a clue what I would cook, let alone what I would blog about.

Weeks melted away, and my guest blogging assignment steadily slid further down my mental “to-do” list. But then, inspiration struck like a lightning bolt! I was engrossed in the nail-biting finale of “The Next Food Network Star,” and that’s when Jeffrey Saad unveiled his Harissa Steak Sandwich. My mouth began watering almost instantly, the flavors practically leaping off the screen. I turned to Aggie, practically shouting, “THAT’S IT! THAT’S WHAT I’M GOING TO MAKE FOR YOUR BLOG!” My excitement was palpable, much like our four-year-old son’s declaration that he’s destined to be a professional basketball player. The challenge was set, and this time, I was determined to follow through. No backing down. I would conquer this culinary mountain and prove to… well, mostly to myself, that I could do it. Okay, so there weren’t really any naysayers, but you have to appreciate my genuine enthusiasm!

I wasted no time in locating Jeffrey Saad’s official Harissa Steak Sandwich recipe online, which you can find here. With the recipe in hand, my next mission, and perhaps the biggest hurdle for an amateur like me, was sourcing the key ingredient: Harissa paste. For those who didn’t catch the Food Network finale and might be wondering what exactly Harissa is, allow me to enlighten you:

Harissa is a North African hot red sauce or paste whose main ingredients are chili peppers (often smoked or dried) and garlic. Though most closely associated with Morocco, Tunisia, and Algeria, it is a standard ingredient of North African cuisine.

This vibrant, aromatic, and spicy paste is a cornerstone of North African cooking, bringing a depth of flavor and a fiery kick to everything from stews to sandwiches. Its complex profile, blending chili with garlic, caraway, coriander, and sometimes mint or rose, promised to elevate a simple steak sandwich into something truly extraordinary. My quest for Harissa paste began with a series of phone calls to various local specialty markets. Each call met with disappointment, leaving me wondering if this exotic ingredient was simply too obscure for my corner of Florida. But then, a stroke of luck! I finally found it at Petty’s Meat Market in Longwood, FL, a true hidden gem I discovered on a Friday afternoon. And let me tell you, Petty’s isn’t just a place for hard-to-find ingredients; they also bake the most incredible Bourbon Pecan pies. While I was there, I also made sure to pick up a prime cut of NY Strip Steak, knowing that quality ingredients make all the difference. Petty’s truly rocks!

The recipe suggested using sandwich rolls or bread of choice. I grabbed Cuban bread, though I confess it was by accident; I had intended to pick up French bread. Sometimes, the best culinary discoveries are born from happy accidents, and little did I know, this Cuban bread would turn out to be a fantastic, albeit unplanned, choice for the Harissa Steak Sandwich. Its crusty exterior and soft, airy interior would prove perfect for soaking up the flavorful juices and complementing the spicy Harissa mayo.

Finding the Perfect Pairing: North African Spiced Carrots

With the main dish sorted, I realized a Harissa Steak Sandwich deserved an equally impressive side. What does an amateur cook, attempting a North African-inspired steak sandwich, do in such a situation? I did what any modern chef-in-the-making would do: I Googled “North African side dishes.” After a quick search, I stumbled upon a recipe for North African Spiced Carrots on EatingWell. It seemed like the perfect accompaniment, promising a harmonious blend of sweet and savory notes with a hint of spice that would complement the main event beautifully.

My Culinary Debut: Kitchen Chronicles and Minor Roadblocks

Early Saturday evening, the stage was set. My ingredients were meticulously lined up on the counter: the precious Harissa paste, the premium NY Strip steak, and fresh carrots for the side dish. I was ready! A deep sense of determination washed over me; I truly wanted to demonstrate to Aggie that I could handle this on my own. However, my confidence quickly wavered as I faced my first, rather pathetic, confession: I had never peeled a carrot. Honestly, I wasn’t even aware it was a necessary step! Aggie, bless her patient heart, peeled the first one, setting me on my way. But another roadblock immediately appeared: mincing garlic. I had absolutely no idea how. Aggie, proving her culinary genius once again, showed me the simple trick of smashing the clove with the flat side of a knife, then effortlessly peeling away the skin until the aromatic middle emerged. At this point, I was looking at my wife with newfound admiration, convinced she possessed encyclopedic kitchen knowledge.

The “Aggie tutorials” continued for a little while longer. How do you prevent bruising delicate mint leaves? What’s the most effective way to squeeze a lemon to extract every last drop of juice? And how do you properly rehydrate sun-dried tomatoes? Each question was met with a practical demonstration and a helpful tip. Finally, armed with these invaluable lessons, I was ready to go solo. Aggie gracefully retreated to the backyard pool with the kids, leaving me in command of the kitchen. I was surprisingly excited. To enhance the experience, I had stocked up on a couple of six-packs of Gordon Biersch beer, and my Pandora machine was blasting some classic 90s R&B. For an extra boost of power and internal agility, I even donned my legendary 3W1M shirt. The ambiance was perfect, the ingredients were ready, and I felt like a true chef, ready to create something magnificent.

Then, something truly awful happened. My notorious A.D.D. kicked in with full force. While diligently peeling carrots, my gaze drifted across all the prepared ingredients. Then to the recipes. Then to the Harissa paste. I turned the music down, went back to the carrots, only to find myself staring blankly at the recipes again, completely unsure of the next step. A moment of existential culinary crisis. I sought solace in another beer, then cranked the music up louder, hoping the increased volume would somehow clarify my thoughts. This chaotic cycle of distraction, contemplation, and re-engagement went on for quite some time, a testament to the mental gymnastics required for a novice chef.

The Grand Finale: A Triumph of Flavor and Effort

Finally, after what felt like an eternity – a couple of hours, in reality – the meal was complete. And I have to admit, I did a bang-up job! The Harissa Steak Sandwich was absolutely incredible, perhaps even better than it looked on television. The accidental Cuban bread proved to be a stroke of genius, perfectly soaking up the rich, savory juices from the perfectly cooked steak. Paired with the creamy, spicy Harissa mayo, it created a symphony of flavors and textures that was truly unforgettable. The North African Spiced Carrots were equally delightful, offering a wonderful balance of sweetness and a gentle, warming heat. Each bite was a testament to the journey, from initial apprehension to confident execution.

Lessons Learned and a Taste for More

In summary, Jeffrey Saad didn’t win “The Next Food Network Star” (which, frankly, made me very Saad – pun intended!). But one undeniable thing he did do was inspire ‘ol Larry to get more involved in the kitchen. I sincerely hope they give him a show on the Food Network because I would absolutely tune in. This guest blogging experience was a blast, and I’m seriously considering giving it another whirl. The best part of it all? Aggie loved it! Her proud smile and genuine happiness made all the effort worthwhile. It was a moment of shared joy, a testament to the power of a delicious, home-cooked meal. As for my son’s professional basketball dreams? Well, I figure the Orlando Magic might still be in need of a backup Point Guard someday. Never say never!

If you’re feeling inspired to embark on your own culinary adventure and create this awesome Harissa Steak Sandwich and its delightful side dish, you can find the recipes for the sandwich here and the North African Spiced Carrots here. Trust me, it’s worth the journey, even if you’re a complete novice like me!