🥘 Ingredients

Homemade Harissa (makes about ½ cup, divided)

• 1 tbsp (7 g) sweet paprika

• 1 tsp (3 g) smoked paprika

• 1 tsp (2 g) cayenne pepper, adjust for heat

• 1½ tsp (3 g) ground caraway

• 1½ tsp (3 g) ground coriander

• 1 tsp (3 g) ground cumin

• 2 tbsp (32 g) tomato paste

• 1 tbsp (14 g) garlic-infused olive oil

• 2 tbsp (30 g) fresh lemon juice

• 1 tsp (6 g) salt

• 2 tbsp (30 g) water

Harissa Flank Steak

• 2.2 lb / 35 oz (1000 g) flank steak, usually 2 steaks

• ⅓ cup (about 100 g) homemade harissa, from above

Harissa Carrots

• 6 medium (600 g) carrots, peeled and cut into thick 2-inch sticks

• ½ tbsp (7 g) garlic-infused olive oil

• ½ tsp (1 g) whole caraway seeds

• ½ tsp (3 g) salt

• 2 tbsp (about 35 g) homemade harissa, from above

• 1 tbsp (15 g) fresh lemon juice

Tabil Potatoes

• 4.4 lb / 70 oz (2000 g) baby potatoes, halved

• 1 tbsp (18 g) salt, for the boiling water

• 1 tsp (2 g) ground coriander

• ½ tsp (1 g) ground caraway

• 1 tsp (6 g) salt, for seasoning

• ¼ tsp (0.5 g) black pepper

• 3 tbsp (45 g) fresh lemon juice

• 3 tbsp (12 g) fresh flat-leaf parsley, chopped

Garnish

• 3 tbsp (12 g) fresh flat-leaf parsley, chopped

• 2 tbsp (6 g) fresh mint, chopped

• 4 stalks (35 g) green onions, green tops only, thinly sliced

• 2 medium (120 g) lemons, cut into wedges

🔪 Instructions

1. Preheat the oven to 450°F (230°C). Line two sheet pans with parchment paper.

2. Start the potatoes. Place the halved potatoes in a large stockpot, cover with cold water by an inch, and add 1 tbsp salt. Bring to a boil and cook 12 to 15 minutes until fork-tender.

3. Make the harissa. Whisk together the sweet paprika, smoked paprika, cayenne, caraway, coriander, cumin, tomato paste, garlic-infused olive oil, lemon juice, salt, and water. It should be a thick, spreadable red paste.

4. Roast the carrots. Toss the carrot sticks with the garlic-infused olive oil, caraway seeds, and salt. Spread them on one sheet pan and roast on the lower rack for 22 to 25 minutes, until tender with browned edges.

5. Coat the steak. Pat the flank steaks dry. Spread about ⅓ cup of the harissa over both sides. Set aside the remaining harissa for the carrots.

6. Roast the steak. Once the carrots have roasted for about 10 minutes, place the steaks on the second sheet pan on the upper rack. Roast for 12 to 14 minutes, flipping halfway, until the steak reaches 145°F (63°C) for medium. Rest on a cutting board for 5 minutes.

7. Finish the carrots. Toss the hot roasted carrots with the remaining 2 tbsp harissa and the lemon juice.

8. Season the potatoes. Drain the potatoes well and return them to the pot. While they are still steaming, toss with the coriander, caraway, salt, pepper, lemon juice, and parsley.

9. Slice and serve. Slice the steak very thin against the grain at a slight diagonal. Plate the tabil potatoes and top with the sliced steak, with the harissa carrots alongside. Garnish with parsley, mint, green onion tops, and a lemon wedge.

Approximate Nutrition Per Serving

• Calories: ~610

• Protein: ~44 g

• Carbohydrates: ~72 g

• Fat: ~16 g

Notes

• Harissa is the signature. Harissa is Tunisia’s national chili paste. The tabil pairing of caraway and coriander is what makes it Tunisian rather than generically North African. It is bold and chili-forward, unlike the herby Moroccan chermoula or the warm, sweet Moroccan tagine profile earlier in the rotation.

• Why homemade. Nearly every jarred harissa is built on a large amount of garlic. Making it from ground spices takes two minutes and keeps it FODMAP-safe.

• Caraway two ways. Ground caraway goes into the harissa and potatoes, and whole seeds go on the carrots for little bursts of flavor. Ground caraway is sold in most spice aisles, or you can grind whole seeds quickly in a spice grinder.

• Harissa carrots. Carrots with harissa and caraway are a classic Tunisian pairing, based on a dish called omek houria. The traditional version is boiled and mashed with garlic. Roasting gives more caramelized flavor and keeps the carrots in sticks.

• Heat level. One teaspoon of cayenne gives a solid medium heat, true to harissa. Drop to ½ tsp for milder.

• Slicing is everything. Always cut flank steak thin and against the grain, especially since half of this becomes tomorrow’s lunch.

• Tomato paste FODMAP note. Two tablespoons across 6 servings is about 1 tsp per person, well within safe limits.

• Preserved lemon option. If you have preserved lemon, finely chop 1 tbsp of the rind and scatter it over the plate for a salty, deeper citrus note.

• Portion sizing. The 2.2 lb of flank steak and 4.4 lb of potatoes are sized to land each plate near 44 g of protein and 72 g of carbs. Potatoes contain essentially no FODMAPs, so the larger portion is not a concern.