• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 garlic clove

  2. 1 teaspoon cumin seeds

  3. 1/2 teaspoon coriander seeds

  4. 1/2 teaspoon caraway seeds

  5. 1 cup drained bottled roasted red peppers (from a 7-oz jar), rinsed well, patted dry, and finely chopped

  6. 2 tablespoons olive oil

  7. 3/4 to 1 teaspoon dried hot red-pepper flakes

  8. 1/2 teaspoon sugar

  9. 3/4 teaspoon salt

  10. 2 lb (3/4- to 1-inch-thick) boneless rib-eye steaks

  11. 1/2 teaspoon black pepper

  12. Special equipment: an electric coffee/spice grinder

Instructions Jump to Ingredients ↑

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

  2. 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.

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

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

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

  6. 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.

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


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