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harissa-steak-and-red-pickled-onion-sandwich

I wanted this sandwich to feel somewhere between a Mediterranean steak sandwich and something you’d get at a really good bar grill — rich, a little smoky, messy in the right way, but still balanced and fresh enough that it never feels too heavy. The harissa adds warmth and depth more than aggressive heat, while the pickled onions and salad keep everything lifted and sharp. The steak itself is flexible by design. You do not need an expensive cut here. A cheaper cut cooked properly, rested well, and sliced correctly will make an excellent sandwich. The focus is more on seasoning and technique than on using premium ingredients for the sake of it. I like serving it with the spicy corn purée on the side. The sweetness of the corn works really well with the smokiness of the steak and harissa, and the softer texture rounds the whole plate out nicely. It is optional, but I think the dish feels more complete with it.

Ingredients