Rib-Eye Steaks with Harissa-Style Relish

Name: Rib-Eye Steaks with Harissa-Style Relish
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 teaspoons caraway seeds; 1 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1 garlic clove; 2 Tbsps olive oil; 1 teaspoons dried hot red-pepper flakes; 907 grams (3/4- to 1-inch-thick) boneless rib-eye steaks; 237 milliliters drained bottled roasted red peppers (from a 7-oz jar), rinsed well, patted dry, and finely chopped; 1 teaspoons salt; 1 teaspoons sugar

Need valentin day will be even more special with this recipe. If you have sugar, garlic clove, rib-eye steaks, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.

Ingredients you will need

Garlic

Ground Meat

Salt

Equipment you will use

Knife

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.

Ingredients you will need

Caraway Seeds

Coriander

Cumin

Toast

Equipment you will use

Frying Pan

Transfer seeds to grinder and pulse until coarsely ground.

Ingredients you will need

Seeds

Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar, and 1/4 teaspoon salt.

Ingredients you will need

Garlic Paste

Olive Oil

Peppers

Pepper

Spices

Sugar

Salt

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

Ingredients you will need

Pepper

Steak

Salt

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

Equipment you will use

Grill

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.

Ingredients you will need

Steak

Equipment you will use

Grill

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

Ingredients you will need

Steak

Equipment you will use

Cutting Board

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.

Ingredients you will need

Steak

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

1teaspoons

black pepper 1teaspoons

caraway seeds 1teaspoons

coriander seeds 1teaspoon

cumin seeds 1

garlic clove 2Tbsps

olive oil 1teaspoons

dried hot red-pepper flakes 907grams

(3/4- to 1-inch-thick) boneless rib-eye steaks 237milliliters

drained bottled roasted red peppers (from a 7-oz jar), rinsed well, patted dry, and finely chopped 1teaspoons

salt 1teaspoons

sugar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.