Vanguard Beer Collective

beer recipe

By in News 0

Beer and Food Pairing: Bo Bristle Amber Ale and Harissa Steak Salad

It’s Friday afternoon and the sun is shining so thought we would bring you little weekend meal inspiration with a yummy harissa steak salad recipe.

We paired up with the talented chef and food stylist Jette Virdi to create this simple light meal that tastes great with Bo Bristle’s Amber Ale.

The beer’s light roast malt flavour is pairs nicely with the caramelization of the steak while the spice from the harissa brings out the hops on the finish.  We found it to be a delicious union and we hope you do to!  Please feel free to share your comments below.


Harissa Steak Salad Recipe:

Serves 4 as small starter


1 large sirloin aged steak

Harissa paste ( bought or made yourself , see below)

250g baby leaf mixed salad

Juice of 1 lime

Salt and pepper


Spread a good amount of Harissa paste over both sides of steak and leave overnight.

Heat griddle pan.



Wash and drain salad, place in bowl and squeeze lime juice over, give it a good mix.



Once griddle pan is hot place steak and cook roughly 3 mins on each side depending how thick. This should give you medium cook.



Slice and lay over salad, season and serve with Bo Bristle Amber Ale. The perfect summer starter!


Harissa recipe:

3 garlic cloves

4 red chillies

Good glug of olive oil

Cumin seeds

Coriander seeda


Pop everything into a blender and whizz up well. Taste and adjust, may need salt and pepper,

Squeeze of lime. Will last in fridge for roughly a week.


Jette Virdi is a regular contributor to Easy Food Magazine and Image Magazine and is co-founder of The Workshop People, a one-stop-workshop for an evening of bespoke food, DIY, meeting new people, plus a couple beverages, all under one roof.  You can follow Jette @WoodandC or visit her website