Rib-eye Steaks with Harissa-Style Relish

By KathyLee

A common accompaniment to couscous, this fiery harissa-style relish is all you need to jump-start a simple steak dinner.

Ingredients

• 1 garlic clove
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• 1 cup drained bottled roasted red peppers (from a 7-oz jar), rinsed well, patted dry, and finely chopped
• 2 tablespoons olive oil
• 3/4 to 1 teaspoon dried hot red-pepper flakes
• 1/2 teaspoon sugar
• 3/4 teaspoon salt
• 2 lb (3/4 to 1-inch thick) boneless rib-eye steaks
• 1/2 teaspoon black pepper
• Special equipment: an electric coffee/spice grinder

Details

Servings 4
Preparation time 25mins
Cooking time 37mins
Adapted from epicurious.com

Preparation

Step 1

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl. Heat a dry small heavy skillet over moderately low heat until hot, then toast cumin, coriander, and caraway seeds, shaking a skillet frequently, until fragrant, about 1 minute. Transfer seeds to a grinder and pulse until coarsely ground. Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar and 1/4 teaspoon salt. Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon salt. Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas). Grill steak 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. Transfer steaks to a cutting board and let stand, uncovered, 5 minutes. If you aren't able to grill outdoors, steaks can be cooked in a hot, lightly oiled well-seasoned large ridged grill pan over moderately high heat, turning over once, 10 to 12 minutes total.