Ingredients

• 20 gram packet of dried red chillies
• 2 large red peppers, halved and deseeded
• 1 bulb garlic, roasted
• 2 tblsp caraway seeds
• 1 tblsp coriander seeds
• 1 tblsp cumin seeds
• ½ tblsp salt
• ½ cup oil

Beef

• 750 grams thick-cut Scotch or rump fillet

Method

1. Pour plenty of boiling hot water over the red chillies and leave them to soak for 10 minutes. Drain well. Grill the red peppers until blackened. Cool and peel.
2. Halve the garlic and squeeze out the pulp. Roast the caraway, coriander and cumin seeds in a dry pan over a moderate heat until fragrant. Cool.
3. Put all ingredients except the olive oil into a food processor and process until coarsely chopped. Add the oil down the feed tube until it has been incorporated and you have thick red paste. Transfer into dry sterilised jars. Seal and keep refrigerated.
4. Cut the beef steaks into large 3cm pieces and toss with 1-2tblsp of the harissa with a good dash oil and a seasoning of salt. Pierce 4-5 pieces onto a skewer.
5. Barbecue over a moderate heat, on a well-oiled grill, turning occasionally for about 6-8 minutes. Be carefully not to burn the harissa. Serve the beef with your favourite salad or grilled vegetables and a little more harissa if wished.

Cooks Tips

Keep the harissa paste, well covered in the refrigerator and use within one month. To roast garlic, sit the bulb on a large piece of foil. Season well with salt, pepper and oil and wrap up securely. Cook at 180 degrees Celsius for 45-60 minutes, depending on how big the garlic bulb is, until it is soft. Cool before using.