1. Season the meat with the harissa, salt, pepper and leave to marinade for an hour.
2. Grill the peppers till charred, cover and set aside. Once cooled, remove skin and seeds.
3. Heat the olive oil, add garlic, tomato, chilli, black
pepper, salt. Bring to a simmer and cook for a while.
4. Add the preserved lemon and continue to cook.
5. Set aside and allow to come to room temperature.
6. Grill steak to desired doneness, rest and place atop the peppers, sprinkle with parsley and serve with a lemon wedge.
Recipe by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery
