A common accompaniment to couscous, this fiery harissa-style relish is all you need to jump-start a simple steak dinner. Ingredients 1 each garlic clove 1 teaspoon cumin seeds 1/2 teaspoon coriander seeds 1/2 teaspoon caraway seeds 1 cup roasted red peppers (from a 7-oz jar), drained, rinsed well, patted dry, and finely chopped 2 tablespoons olive oil 3/4 teaspoon dried hot red-pepper flakes up to 1 teaspoon per your taste 1/2 teaspoon sugar (see Notes) 3/4 teaspoon salt 2 pounds boneless rib-eye steaks (3/4- to 1-inch-thick) 1/2 teaspoon black pepper

Instructions
Special equipment: an electric coffee/spice grinder

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.

Heat a dry small heavy skillet over moderately low heat until hot, then toast cumin, coriander, and caraway seeds, shaking skillet frequently, until fragrant, about 1 minute. Transfer seeds to grinder and pulse until coarsely ground.

Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar, and 1/4 teaspoon salt.

Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon salt.

Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas).

Grill steaks on lightly oiled grill rack, turning over once and moving around rack to avoid flare-ups, 5 to 6 minutes for medium-rare. If using a gas grill, cook covered, turning over once and moving around rack to avoid flare-ups, 4 to 5 minutes for medium-rare.

Transfer steaks to a cutting board and let stand, uncovered, 5 minutes.


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Yields: 4 Servings
    

notes:  * If you aren't able to grill outdoors, steaks can be cooked in a hot, lightly oiled well-seasoned large (2 burner) ridged grill pan over moderately high heat, turning over once, 10 to 12 minutes total.

* What a great variation on a steak from the grill! The harissa sauce was de-lish. I added a tablespoon of tomato concentrate to the mix to really bump up the flavor. It keeps beautifully too if you put in a jar and cover with olive oil.

* Whose idea was it to put SUGAR in this recipe? The sugar ruined the flavor and messed up two perfectly good steaks.

Melissa Roberts-Matar

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