Rib-Eye Steaks With Tomato Harissa Recipe

Name: Rib-Eye Steaks With Tomato Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 1 teaspoon coriander seed; 1 teaspoon mustard seeds; 1 teaspoon cumin seed; 1 garlic clove; ¼ cup extra virgin olive oil; ¼ cup tightly packed fresh mint leaves; 2 tablespoons red wine vinegar; 1 tablespoon tomato paste; ½ teaspoon kosher salt; ¼ teaspoon ground cayenne pepper; 4 (8 -10 ounce) rib eye steaks (1-inch thick); extra virgin olive oil; ¼ teaspoon kosher salt; ½ teaspoon fresh ground black pepper

Servings: persons

1 large red bell pepper
1 teaspoon coriander seed
1 teaspoon mustard seeds
1 teaspoon cumin seed
1 garlic clove
¼ cup extra virgin olive oil
¼ cup tightly packed fresh mint leaves
2 tablespoons red wine vinegar
1 tablespoon tomato paste
½ teaspoon kosher salt
¼ teaspoon ground cayenne pepper
4 (8 -10 ounce) rib eye steaks (1-inch thick)
extra virgin olive oil
¼ teaspoon kosher salt
½ teaspoon fresh ground black pepper

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.
5
In a food processor, finely chop the garlic; add in the chopped bell pepper, pulverized spices, and remaining sauce ingredients; process until smooth.
6
Let steaks stand at room temperature for 20-30 minutes before grilling.
7
Lightly brush or spray both sides of the steaks with oil; season with salt and pepper.
8
Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once.
9
Remove from the grill and let rest 3-5 minutes; serve warm with the sauce on the side.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large red bell pepper, 1 teaspoon coriander seed, 1 teaspoon mustard seeds, 1 teaspoon cumin seed, and more.

Yes, Rib-Eye Steaks With Tomato Harissa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib-Eye Steaks With Tomato Harissa

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