Rib-Eye Steaks with Harissa-Style Relish
Rib-Eye Steaks with Harissa-Style Relish is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMince 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 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 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.