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Rib Eye Steaks with Tomato Harissa

Recipe from Weber's Real Grilling™ by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    16 to 20 mins

Ingredients
Instructions

the Ingredients

20151023095353 Row Redmeat 57

Sauce

  • Completed step 1 large red bell pepper
  • Completed step 1 teaspoon coriander seed
  • Completed step 1 teaspoon mustard seed
  • Completed step 1 teaspoon cumin seed
  • Completed step 1 medium garlic clove
  • Completed step ¼ cup extra-virgin olive oil
  • Completed step ¼ cup tightly packed fresh mint leaves
  • Completed step 2 tablespoons red wine vinegar
  • Completed step 1 tablespoon tomato paste
  • Completed step ¼ teaspoon ground cayenne pepper
 
  • Completed step 1¼ teaspoon kosher salt, divided
  • Completed step 4 rib eye steaks, each 8 to 10 ounces and about 1 inch thick
  • Completed step Extra-virgin olive oil
  • Completed step ½ teaspoon freshly ground black pepper

Special Equipment

  • spice mill

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
    Prepare the grill for cooking over high heat (500°F).
    Prepare the grill for direct cooking over high heat (450° to 550°F).
  • Brush the cooking grates clean. Grill the bell pepper over direct high heat, with the lid closed, until 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.
    Brush the cooking grates clean. Grill the bell pepper over high heat, with the lid closed, until 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.
  • In a small skillet over medium heat on the stove, 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, including ½ teaspoon of the salt. Process until completely smooth.
  • 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 evenly with the remaining ¾ teaspoon salt and the pepper. Grill over direct high heat, with the lid closed, 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.
    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 evenly with the remaining ¾ teaspoon salt and the pepper. Grill over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce on the side.
    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 evenly with the remaining ¾ teaspoon salt and the pepper. Grill over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce on the side.

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