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Friday, March 3, 2017

Beef Tri-Tip Skewers Marinated in Harissa and Yogurt

Jane Sigal  
  Time 30 minutes 
 Yield 4 servings 

Featured in: It May Be Cheap, But It’s Also Tasty. 

½ cup harissa (sold in specialty stores)
1/3 cup plain whole-milk yogurt, preferably Greek
2 teaspoons kosher salt
1 ½ pounds beef tri-tip; top sirloin; London broil; flank, skirt or hanger steak, sliced 1/8- inch thick (ask butcher to do this)
1 English cucumber, unpeeled, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and thinly sliced
4 ounces black oil-cured olives, pitted and roughly chopped
4 mint sprigs, leaves torn
 Sea salt
4 whole-wheat pita bread rounds
 Extra virgin olive oil, for brushing and drizzling
16 ounces prepared hummus
2 lemons, each cut in 4 wedges

1. In a gratin dish, whisk harissa with yogurt and kosher salt. Add beef slices and turn to coat. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.
2. In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done.
3. Brush pita with olive oil and grill, turning once, until lightly browned, about 3 minutes total. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.

Adapted from Nate Appleman
Nutritional analysis per serving (4 servings)
651 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 60 grams carbohydrates; 13 grams dietary fiber; 4 grams sugars; 54 grams protein; 109 milligrams cholesterol; 2239 milligrams sodium

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