Rib-Eye Steaks With Tomato Harissa |
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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 4 |
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Real Grilling Ingredients:
1 large red bell pepper |
1 teaspoon coriander seed |
1 teaspoon mustard seeds |
1 teaspoon cumin seed |
1 garlic clove |
1/4 cup extra virgin olive oil |
1/4 cup tightly packed fresh mint leaves |
2 tablespoons red wine vinegar |
1 tablespoon tomato paste |
1/2 teaspoon kosher salt |
1/4 teaspoon ground cayenne pepper |
4 (8 -10 ounce) rib eye steaks (1-inch thick) |
extra virgin olive oil |
1/4 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Make sauce: grill the bell pepper over direct medium heat until it is blackened and blistered all over, 12-15 minutes, turning occasionally.
2. Place the pepper in a small bowl and cover with plastic wrap to trap the steam; set aside for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and roughly chop the pepper.
3. In a small skillet over medium heat, toast the coriander, mustard, and cumin seeds until aromatic, 3-5 minutes, stirring occasionally.
4. Pulverize the spices in a spice/coffee grinder.
5. In a food processor, finely chop the garlic; add in the chopped bell pepper, pulverized spices, and remaining sauce ingredients; process until smooth.
6. Let steaks stand at room temperature for 20-30 minutes before grilling.
7. Lightly brush or spray both sides of the steaks with oil; season with salt and pepper.
8. Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once.
9. Remove from the grill and let rest 3-5 minutes; serve warm with the sauce on the side.
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