Harissa-Marinated Hanger Steak Recipe

• 1/4 cup harissa paste
• 2 teaspoon sherry vinegar
• 1 tablespoon kosher salt
• Heaping 1/4 teaspoon freshly ground black pepper
• 1/4 cup plus 1 tablespoon olive oil
• 3 medium garlic cloves, minced
• 1 (2-pound) beef hanger steak

1. In a nonreactive bowl, stir together harissa, vinegar, salt, pepper, 1/4 cup of the olive oil, and garlic until well blended. Rub marinade all over hanger steak, coating it well. Place tri-tip in a nonreactive dish and cover with plastic wrap or put the roast in a large resealable plastic bag. Allow to marinate in the refrigerator 8 to 12 hours.
2. Heat the oven to 500°F and arrange a rack in the middle. Remove hanger steak from the refrigerator and let sit at room temperature for 30 minutes.
3. Pour remaining 1 tablespoon olive oil in a large ovenproof frying pan over medium-high heat and bring the pan and oil up to temp. Place the hanger steak in the pan and place in the 500°F oven 7 – 10 minutes or until nicely browned. Turn the oven down to 350°F and roast the hanger steak for another 10 – 20 minutes, depending on how rare or well done you prefer.
4. Remove tri-tip from the oven and cover loosely with foil. Let rest 15 minutes before carving. Slice across the grain and serve.
5. Beverage pairing: Massena Moonlight Run GSM, Barossa Valley, Australia. A lushly fruited red with a good dose of aromatic spice is a solid match with the tri-tip. Wines like this can be found in Australia’s Barossa Valley. GSM stands for the blend of Grenache, Syrah, and Mourvèdre grapes.