DIRECTIONS

Combine 1 tablespoon oil, garlic, soy, 1 tablespoon of honey, and harissa in a glass pie plate. Add the meat and toss to cover. Marinate 30 minutes at room temperature or cover and refrigerate, then marinate 2 hours-overnight.

Heat grill to high. Pat steak dry and grill 7-9 minutes on each side for medium rare. Transfer to cutting board and let stand while making the salad.

Combine the remaining olive oil and honey with lemon juice, preserved lemon, thyme, salt, pepper, and grapes. Slice steak into 1/2-inch pieces and divide between serving plates. Top with the grape salad and serve.

Ingredients

3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, grated or minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon plus 1 teaspoon honey, divided
1 tablespoon harissa paste
1 1/2 pounds top sirloin, cut 1 1/2-2 inches thick
2 tablespoons lemon juice
1 tablespoon minced preserved lemon
1 tablespoon chopped thyme
1/8 teaspoon coarse salt and 1/4 teaspoon freshly ground black pepper
2 cups halved green or red California grapes

DIRECTIONS

Combine 1 tablespoon oil, garlic, soy, 1 tablespoon of honey, and harissa in a glass pie plate. Add the meat and toss to cover. Marinate 30 minutes at room temperature or cover and refrigerate, then marinate 2 hours-overnight.

Heat grill to high. Pat steak dry and grill 7-9 minutes on each side for medium rare. Transfer to cutting board and let stand while making the salad.

Combine the remaining olive oil and honey with lemon juice, preserved lemon, thyme, salt, pepper, and grapes. Slice steak into 1/2-inch pieces and divide between serving plates. Top with the grape salad and serve.

Notes

This recipe supports heart health.
This is a Dairy-free recipe.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 330 Calories; Protein 32 g; Carbohydrate 19 g; Fat 14 g (38% Calories from Fat); Saturated Fat 3.5 g (10% Calories from Saturated Fat); Cholesterol 85 mg; Sodium 440 mg; Fiber 1 g.