The Marrakech Medina Harissa & Mint Flank Steak Crunch Bowl
Welcome to your departure gate, otherwise known as your cutting board! Grab your passports, friends, because tonight we are escaping the weeknight grind and heading straight to the vibrant souks of Morocco with my Marrakech Medina Harissa & Mint Flank Steak Crunch Bowl. The inspiration for this dish hit me like a fragrant wave during a slightly chaotic family trip to Marrakech. I remember dodging scooters and spice carts, totally mesmerized by the intoxicating scent of sizzling meats and fresh mint hanging in the hot air. I wanted to capture that exact, thrilling electricity in a weeknight-friendly bowl! What makes this recipe so special to me is the magic of the mason jar. We are quick-marinating tender flank steak in a punchy, vibrant harissa and lemon dressing that comes together in seconds. Once seared, we toss it with massive, unapologetic handfuls of fresh mint, crunchy cucumbers, and toasted almonds. It is high-impact, low-effort perfection that instantly wakes up a tired palate without stressing you out. Want to make it your own? Swap the steak for leftover rotisserie chicken or add a dollop of Greek yogurt to cool down that harissa heat. Happy travels, and enjoy the crunch!
Featured Recipe
The Marrakech Medina Harissa & Mint Flank Steak Crunch Bowl
Welcome to your Tuesday escape to the vibrant souks of Morocco! I am absolutely obsessed with this bowl—we're taking tender flank steak, quick-marinating it in a punchy harissa and lemon dressing straight from my trusty mason jar, and searing it to perfection. Tossed with massive handfuls of fresh mint, crunchy vegetables, and toasted almonds, this fast and slightly chaotic lunch will instantly wake up your palate without stressing you out.
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Timeline
Ingredients
- 12 oz flank steak(thinly sliced against the grain)
- 3 tbsp olive oil(divided)
- 2 tbsp lemon juice(freshly squeezed)
- 1 tbsp rose harissa paste(adjust to taste if sensitive to heat)
- 1 clove garlic(minced)
- 1 tsp honey
- 1 cup cucumber(sliced into half-moons)
- 1/2 cup radishes(thinly sliced)
- 1 whole red bell pepper(thinly sliced)
- 1/2 cup fresh mint(roughly torn)
- 1/2 cup fresh cilantro(roughly torn)
- 2 cups baby arugula
- 1 cup cooked quinoa(leftover or from a microwave pouch)
- 1/4 cup toasted slivered almonds
Instructions
- 1
Grab your favorite mason jar and vigorously shake together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp rose harissa paste, 1 clove garlic, and 1 tsp honey until perfectly emulsified.
3 min
Tip: I love using my kid's leftover jam jars for this! Shake it like you mean it to get that honey fully dissolved into the lemon juice.
- 2
Place your 12 oz flank steak in a bowl. Toss it with 2 tablespoons of the dressing you just made (saving the rest in your jar!) and let it quick-marinate.
3 min
Tip: Make sure your steak is sliced as thinly as possible against the grain; it guarantees a fast sear and melt-in-your-mouth texture.
- 3
While the steak marinates, clear your cutting board—aka your departure gate—and prep your crunch elements. Slice the 1 cup cucumber, 1/2 cup radishes, and 1 red bell pepper. Tear up massive handfuls of the 1/2 cup fresh mint and 1/2 cup fresh cilantro.
5 min
Tip: Don't bother delicately chopping the herbs. Ripping them by hand releases incredible oils and saves you time!
- 4
Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Once the pan is ripping hot, add the marinated 12 oz flank steak and sear for 3-4 minutes, tossing occasionally until beautifully caramelized.
4 min
Tip: Let the steak sit undisturbed for the first minute to get a gorgeous crust before you toss it.
- 5
While the steak is searing, divide the 2 cups baby arugula and 1 cup cooked quinoa between two lunch bowls. Pile on your prepped cucumber, radishes, bell pepper, and those glorious fresh herbs.
2 min
Tip: Using pre-cooked quinoa from last night's dinner or a quick microwave pouch keeps this moving at lightning speed.
- 6
Transfer the hot, seared steak directly onto the assembled bowls. Drizzle everything with the remaining dressing from your mason jar, and scatter the 1/4 cup toasted slivered almonds on top to seal the deal!
2 min
Tip: Pouring the leftover dressing over the warm steak allows the hot meat to soak up all that vibrant Moroccan flavor instantly.
Chef's Notes
Between dropping the kids at soccer and answering endless emails, I need a lunch that hits hard and fast. This flavor flight to Marrakech boards right away and delivers the exact wake-up call my palate craves mid-week. If you're slightly sensitive to heat, pull back on the harissa by half, or spoon a cool dollop of plain Greek yogurt right on top!
Chef Mira Lin
Your passport to global flavors in a weeknight salad bowl.
Mira Lin spent her twenties backpacking across continents with a notepad in one hand and a fork in the other, documenting the world's most vibrant street foods as a travel journalist. When motherhood grounded her flights, she realized she missed the fiery street-side grills of Hanoi and the smoky adobo of Oaxaca. Unwilling to sacrifice bold tastes for time, she began translating complex global cuisines into fast, fresh weeknight salads. Today, Chef Mira is the culinary compass for thousands of busy home cooks who crave adventure but only have twenty minutes to spare. Through her innovative bowl builds, she proves that a salad never has to be a boring afterthought.