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Recipe from Weber's Real Grilling™ by Jamie Purviance

Rib Eye Steaks with Tomato Harissa

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    16 to 20 mins

Serves 4
Prep Time
20 mins
Grilling Time
16 to 20 mins

the Ingredients

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

Special Equipment

  • spice mill


  • 01Prepare 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.
  • 02Brush 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.
  • 03In 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.
  • 04Allow 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.

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