Rib-Eye Steaks with Harissa-Style Relish

Ingredients for Rib-Eye Steaks with Harissa-Style Relish

• 1 garlic clove

• 1 cucchiaino di semi di cumino

• 1/2 teaspoons coriander seeds

• 1/2 cucchiaini di semi di cumino

• 140g drained bottled roasted red peppers (from a 200g jar), rinsed well, patted dry, and finely chopped

• 2 cucchiai di olio d'oliva

• 3/4 to 1 teaspoon dried hot red-pepper flakes

• 1/2 teaspoons sugar

• 3/4 teaspoons salt

• 900g (3/4- to 1-inch-thick) boneless rib-eye steaks

• 1/2 teaspoons black pepper

• an electric coffee/spice grinder

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 skillet frequently, until fragrant, about 1 minute. Transfer seeds to 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 teaspoons salt.

Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoons salt.

Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas).

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.

Transfer steaks to a cutting board and let stand, uncovered, 5 minutes.

Avvertenza

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