Rib-Eye Steaks with Harissa-Style Relish

Directions

1. 1.

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

2. 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. 3.

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

4. 4.

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

5. 5.

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

6. 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. 7.

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