Slow Cooked Rib Eye Topped with Spicy Harissa Carrots

Ingredients

• For the steak:
• 2 tablespoons extra-virgin olive oil
• one 2-inch-thick bone-in rib eye, at room temperature
• Salt and pepper
• Equipment: 1 heavy-bottomed and ideally well-seasoned cast iron pan
• For the spicy grated salad:
• 2 to 4 medium carrots, peeled
• 1 teaspoon sea salt
• Juice of 1 lemon
• 1 tablespoon harissa (as always, I prefer the occasionally elusive Moulin Mahjoub harissa)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped flat-leaf parsley

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