These steaks can have quite a bit of kick (depending on the kind of harissa you use, of course) and are excellent on the grill or seared in a hot skillet. I love this recipe because it packs a wallop of flavor with very little effort. I served the thinly sliced steak with a spinach, fennel and chickpea salad with a smoky lemon-tahini dressing. The creamy dressing provided a soothing foil to the heat of the meat. Good stuff.