ingredients

• 2- 12 ounce New York Strip Steaks 
• 3 Tablespoons harissa paste 
• 5 Tablespoons olive oil, divided 
• 1 lime, juiced 
• 1/2 teaspoon thyme 
• 1/2 teaspoon oregano 
• 4 garlic cloves, minced 
• 1 teaspoon salt 
• 1/8 teaspoon black pepper

FOR the Garnish:

cooking

1. In a large ziplock bag or a deep glass dish combine the 3 Tablespoons harissa paste, 3 Tablespoons olive oil, 1 lime juiced, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 4 garlic cloves minced, salt and pepper and mix well. Add the strip steaks and cover the container or close the ziplock bag. Refrigerate for an hour or ideally overnight.  
2. When you are ready to cook the steaks remove them from the fridge. Heat a large cast iron skillet over medium-high heat {you want to see it start to smoke to create the nice crust}. Add the 2 Tablespoons olive oil and heat until it begins to shimmer. Add the strip steaks and let sit for 4 minutes. Flip to the other side and let cook for another 3 minutes, or until you reach your desired temperature  {see notes of temperatures and cook times}. 
3. Remove steaks from the skillet and allow to rest 5 minutes tented with foil before cutting. Slice the steak across the gain. Serve with fresh parsley and extra harissa paste for garnish along with couscous and roasted vegetables.