Roasted Red Pepper Harissa Sauce

Smoky roasted red peppers and fiery harissa meet creamy Greek yogurt in this quick, protein-forward sauce. The combination delivers heat and depth without overwhelming the beef, making it one of the boldest dipping sauces for Pre New York Strip Steak. Keep a jar in the refrigerator for up to a week -- it only gets better.

Total Time: 10 minutes

Servings: 4 (makes approximately 1 cup)

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Roasted Red Pepper Harissa Ingredients

• 1 cup whole milk plain Greek yogurt

• 1 cup jarred roasted red peppers, drained, blotted dry on paper towel, and roughly chopped

• ¼ cup prepared harissa

• Olive oil for drizzling

  
  

Instructions:

1. Add all Roasted Red Pepper Harissa ingredients except olive oil to bowl of a small food processor.

2. Pulse until well combined and smooth.

3. Transfer to a serving bowl, drizzle with olive oil, and serve alongside grilled steak.