A common accompaniment to couscous, this fiery harissa-style relish is all you need to jump-start a simple steak dinner.
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.
Recipe information
Total Time
35 min
Yield
Makes 4 main-course servings
Ingredients
Special Equipment
Preparation
Step 1
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.
Step 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.
Step 3
Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar, and 1/4 teaspoon salt.
Step 4
Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon salt.
Step 5
Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas).
Step 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.
Step 7
Transfer steaks to a cutting board and let stand, uncovered, 5 minutes.
