Spice Sirloin Beef with Harissa Yoghurt

  • Spice Sirloin Beef with Harissa Yoghurt
Ranked: 105th

Rated 4.92 out of 5 based on 13 votes


  • 1 kg beef sirloin roast
  • 1 Tbls harissa powder
  • 1 Tbls sweet paprika
  • 1 tspn ground cumin
  • 1 x garlic clove, grated
  • 1 tspn soft brown sugar
  • 1 tspn ground black pepper
  • 2 Tbls rice bran oil


For the harissa yoghurt:

200g Greek style natural yoghurt

1 tbs. extra virgin olive oil

1 tsp. harissa powder

1 tbs. lemon juice

1 tsp. chilli powder (optional)

For the cucumber and tomato salsa:

1 Lebanese cucumber, cut into cubes

2 tomatoes, cut into cubes

1 small red onion, diced

1/3 cup fresh coriander leaves, roughly chopped, plus extra for garnish


Combine paprika, cumin, garlic, sugar and pepper in a bowl. Rub beef with the mixture. Cover with plastic wrap and place in the refrigerator for 1 hour.

1. Preheat oven to 200 degrees Celsius. Heat oil in a large ovenproof frying pan. Sear the beef on both sides until browned. Season.

2. Transfer the pan to the preheated oven and cook the beef for 20-30 minutes or until cooked to your liking. Slice thinly.

3. Meanwhile, combine yoghurt, harissa, olive oil, lemon juice and chilli powder.

4. For the salsa, mix all ingredients.

Serving suggestion:

Place beef on a serving platter. Serve with harissa yoghurt, tomato salsa, vegetable salad, souvlaki bread and char-grilled egg plant.

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  • Yummy.


    by ANNA LINHART on 09/01/2013, 16:24
  • It sounds tasty!


    by Linda Bullard on 09/01/2013, 16:26
    Linda Bullard
  • Love it!


    by Rhodora Soriano on 09/01/2013, 16:35
    Rhodora Soriano
  • I love the idea of serving with flatbread….. a great way to let guests dig in and create their own given the beautifully cooked ingredients.
    I have never used harissa powder…. is the result the same as using or making your own paste?


    by Stuart Talman on 09/01/2013, 16:38
    Stuart Talman
    • Thanks, Stuart. That’s the idea serving it this way. When comparing the harissa powder to the paste, I think making your own paste is much better than the powder form. It gives a more intense and spicy flavor if that’s your preference. :)


      by Sarah Lewis on 09/01/2013, 16:53
      Sarah Lewis
  • Awesome job! Look forward cooking this one!


    by Mike Lewis on 09/01/2013, 16:54
    Mike Lewis
  • It was really delicious and healthy!


    by Dioscoro Soriano on 09/01/2013, 16:59
    Dioscoro Soriano
  • The food looks amazing and vibrant and tastes just as good, also the photography work here is utterly stunning. If i could vote 10 out of 5 i would.


    by Jeffrey Lewis on 10/01/2013, 17:56
    Jeffrey Lewis
  • Awesome combination!


    by Nathan Segaloff on 10/01/2013, 21:49
    Nathan Segaloff
  • Great recipe for a Sunday lunch!


    by Helen Burg on 11/01/2013, 07:01
    Helen Burg
  • It was really yummy. This recipe is a keeper!


    by Thelma Anastacio on 11/01/2013, 12:35
    Thelma Anastacio
  • looks yummm!!!


    by FrankandEdna Nott on 11/01/2013, 18:51
    FrankandEdna Nott
  • Very tasty


    by Cuc Tran on 29/01/2013, 19:14
    Cuc Tran