Grill Out

Rib Eye Steaks with Tomato Harissa

• Sauce
  • 1large red bell pepper
  • 1teaspoon coriander seed
  • 1teaspoon mustard seed
  • 1teaspoon cumin seed
  • 1medium garlic clove
  • 1/4cup extra-virgin olive oil
  • 1/4cup tightly packed fresh mint leaves
  • 2tablespoons red wine vinegar
  • 1tablespoon tomato paste
  • 1/2teaspoon kosher salt
  • 1/4teaspoon ground cayenne pepper
•  
  • 4rib eye steaks, each 8 to 10 ounces and about 1 inch thick
  • Extra-virgin olive oil
  • 3/4teaspoon kosher salt
  • 1/2teaspoon ground black pepper

1. Prepare the grill for direct cooking over high heat (450° to 550°F).

2. Brush the cooking grates clean. Grill the bell pepper over direct high heat, with the lid closed as much as possible, until it is blackened and blistered all over, 10 to 12 minutes, turning occasionally. 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 the aromas of the spices are apparent, 3 to 5 minutes, stirring occasionally. Pulverize the spices in a spice mill. In a food processor finely chop the garlic. Add the chopped bell peppers, pulverized spices, and the remaining sauce ingredients. Process until completely smooth.

4. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. Lightly brush both sides of the steaks with oil and season them evenly with salt and pepper. Grill over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce on the side.