Spicy moroccan steak with red pepper sauce

1. Create a marinade by placing the Harissa, Ras El Hanout, coriander and preserved lemon into a Food Processor and blitz until it is a smooth paste

2. Place the steaks on tray and season with salt and pepper and pour the paste over the steaks

3. Leave them to marinade in the fridge for at least 3 hours if not overnight

4. To make the sauce place the jar of roasted red peppers (juice and all), preserved lemon, garlic, sea salt, ground black pepper and a good drizzle of extra virgin olive oil in a blender and blend until smooth and place in a saucepan over a low heat for 15 minutes siring frequently

5. Get a Barbecue or a griddle pan really hot

6. Cook the steak on the hot barbecue or griddle pan to your liking turning about every minute

7. If you have a cooking thermometer or want to use the finger to thumb method I go with the Fabulous Baker Brothers guide:
Rare= 50°c index finger to thumb
Medium rare= 56°c middle finger to thumb
Medium= 62°c ring finger to thumb
Well done= 70°c little finger to thumb

8. Plate up the steaks immediately on a plate with cooked cous cous and leave to rest for a minute then spoon over the red pepper sauce, scatter some pomegranate seeds for effect and serve