Rib-Eye Steaks with Harissa-Style Relish |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
1. Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.
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.
3. Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar, and 1/4 teaspoon salt.
4. Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon salt.
5. Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas).
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.
7. Transfer steaks to a cutting board and let stand, uncovered, 5 minutes.
8. Cooks' note: If you aren't able to grill outdoors, steaks can be cooked in a hot, lightly oiled well-seasoned large (2 burner) ridged grill pan over moderately high heat, turning over once, 10 to 12 minutes total.
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