Harissa Rubbed Flank Steak with Cinnamon Syrup Dates

Ingredients:

Ras El Hanout:

· 4 T. coriander seed

· 6 T. black cumin seed

· 6 whole dried red chiles

· 2.5 T. cinnamon

· 2.5 T. smoked paprika

· 1 T + 1 tsp cardamom

- Grind in a spice grinder

For the Cinnamon Syrup Dates:

· ½ C. water

· ½ C. sugar

· 8 oz pitted dates, sliced

· 1 cinnamon stick

· 1 tsp orange blossom water

- Combine the water, sugar, and orange blossom water in a saucepan. Heat until the sugar dissolves. Pour over the dates and the cinnamon stick and let sit for 2 hours.

Peppadew Harissa:

· 1 14 oz jar Peppadew peppers, drained well and patted dry

· 3 cloves of garlic, chopped

· ½ shallot, chopped

· 1 ¼ tsp salt

· 2 T. oil (plus a little more if needed)

· 1 tsp. coriander

· ½ tsp cumin

· 1/8 tsp cinnamon

· 2 whole cloves

· 1.5 tsp sherry

· 1 T. tomato paste

· Small pinch saffron

· 2-3 dried whole chiles

· Black pepper, to taste

Method:

1. Combine all ingredients together in a blender and puree until smooth.

1.5 – 2 Lb. Flank Steak

Method:

1. Season the flank steak with the Ras el Hanout and let it come to room temperature for 45 minutes to 1 hour. Preheat the grill and grill on both sides until desired doneness.

2. Let rest 10 minutes before cutting. Top with the cinnamon syrup dates.