Rib-Eye Steaks with Harissa-Style Relish
Juicy rib-eye steaks grilled to perfection and served with a flavorful North African-inspired relish made with roasted red peppers, toasted spices, and garlic. The aromatic spice blend of cumin, coriander, and caraway seeds creates a unique and delicious accompaniment to the steaks.
Ingredients
- •1 clove garlic clove
- •1 teaspoon cumin seeds
- •½ teaspoon coriander seeds
- •½ teaspoon caraway seeds
- •1 cup roasted red peppers
- •2 tablespoons olive oil
- •¾ teaspoon dried hot red-pepper flakes
- •½ teaspoon sugar
- •¾ teaspoon salt
- •2 lb boneless rib-eye steaks
- •½ teaspoon black pepper
- •1 piece electric coffee/spice grinder
Cooking Instructions
- 1.
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.
3 min
- 2.
Heat a dry small heavy skillet over moderately low heat until hot, then toast cumin, coriander, and caraway seeds, shaking skillet frequently, until fragrant, about 1 minute. Transfer seeds to grinder and pulse until coarsely ground.
5 min
- 3.
Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar, and 1/4 teaspoon salt.
2 min
- 4.
Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon salt.
2 min
- 5.
Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas).
10 min
- 6.
Grill steaks on lightly oiled grill rack, turning over once and moving around rack to avoid flare-ups, 5 to 6 minutes for medium-rare. If using a gas grill, cook covered, turning over once and moving around rack to avoid flare-ups, 4 to 5 minutes for medium-rare.
6 min
- 7.
Transfer steaks to a cutting board and let stand, uncovered, 5 minutes.
5 min
