Ingredients
25 Dried Arbol Chiles
1 Roasted Red Pepper
3 Cloves Garlic
1/4 Teaspoon Coriander
1/2 Teaspoon Caraway
1/4 Teaspoon Oregano
1 Lemon
1 1/2 Pounds Medium Rare Steak
1 Baugette
Preparation
Take the stems and seeds out of the chiles and break the flesh into smaller pieces. Place in a bowl and pour boiling water over them. Allow to rest about a half hour. If you want it to be spicy, keep some or even all of the seeds in.2In a blender, mix the roasted red pepper, garlic, spices, lemon juice and oil to a smooth puree.3Strain the chiles and add to the blender. Mix until mostly smooth.4Cut the bread into rounds. Toast on both sides with a slight brushing of olive oil.5Top the toasted bread rounds with a smear of harissa and some very thin slices of the steak.6Sprinkle with fresh herbs if you have them, otherwise you can use some more dried oregano. Serve
