Rib-Eye Steaks with Tomato Harissa
Grilled eye steaks, red bell pepper and apple cider vinegar, warmed with coriander and mustard seeds, a Tunisian dish. Serve with sauce.
53 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 23 min · 53 min total
- medium
- 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. In a food processor, finely chop the garlic; add in the chopped bell pepper, pulverized spices, and remaining sauce ingredients; process until smooth.
- 5
Let steaks stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil; season with salt and pepper.
- 6
Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once.
- 7
Remove from the grill and let rest 3-5 minutes; serve warm with the sauce on the side.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
