Rib-Eye Steaks with Tomato Harissa

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by: Debbi






Harissa is a spicy North African condiment made from chilli, garlic, coriander, and oil, typically served with couscous. Here we’ve blended it with complementary flavours to make it milder and particularly suitable for well-marbled steaks.




ingredients

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serves: 4

4 rib-eye steaks (8-10 ounces each and 1 inch thick)

Extra virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

SAUCE:

1 large red bell pepper

1 teaspoon coriander seed

1 teaspoon mustard seed

1 teaspoon cumin seed

1 medium garlic clove

1/4 cup extra virgin olive oil

1/4 cup tightly packed fresh mint leaves

2 tablespoons red wine vinegar

1 tablespoon tomato paste

1/2 teaspoon kosher salt

1/4 teaspoon ground cayenne pepper

Nutrition Facts
Rib-Eye Steaks with Tomato Harissa

Servings Per Recipe: 4

Amount per Serving

Calories: 772

  • Total Fat: 64.1 g
  •     Saturated Fat: 22.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 154.2 mg
  • Sodium: 906.3 mg
  • Total Carbs: 4.8 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 2.3 g
  • Protein: 40.7 g
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preparation

1.  To make the sauce: Grill the bell pepper over Direct Medium heat until it is blackened and blistered all over, 12 to 15 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.

2.  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/coffee grinder. In a food processor, finely chop the garlic. Add the chopped bell peppers, pulverized spices, and the remaining sauce ingredients. Process until completely smooth.

3.  Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil, and season them with salt and pepper. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over Indirect High 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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