Rib-eye Steaks With Tomato Harissa

Total Time: 53 mins Preparation Time: 30 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.