You can vary the level of spice by adjusting the amount of Harissa (or Adobo Mole in my case) that you add to the marinade. I did not find this spicy at all with these amounts.
from Bon Appétit (via epicurious.com)
time 1 hour
yield 4 servings
category Beef
cuisine North African
ingredients
1 2-pound top sirloin steak (about 1 1/2 inches thick), fat trimmed
4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
4 garlic cloves, pressed
2 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
2 teaspoons plus 1 tablespoon harissa sauce (I used Mexican Adobo Mole sauce)
directions
1. Cut steak lengthwise in half, forming two 2- to 3-inch-wide strips. Cut each strip into 2- to 3-inch triangles. Combine 2 tablespoons olive oil, garlic, sugar, soy sauce, thyme, and 2 teaspoons harissa in large bowl; whisk to blend. Add beef; toss to coat evenly. Marinate 30 minutes at room temperature or cover and chill at least 2 hours and up to 1 day, tossing occasionally.
2. Drain beef. Heat 2 heavy large skillets over high heat. Brush skillets generously with olive oil. Divide beef tips between skillets. Cook until well browned on all sides, turning with tongs, 6 to 7 minutes for medium-rare. Transfer beef tips to platter.
3. Whisk remaining 2 tablespoons olive oil, 1 tablespoon harissa, and 2 tablespoons water in small bowl to blend well. Season sauce to taste with salt. Drizzle sauce over beef tips and serve.
notes: • Harissa = A spicy North African red chile sauce; available in cans and jars at some specialty foods stores and at Middle Eastern markets.
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