Rib-Eye Stekar med Harissa-Style Relish

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These succulent rib-eye steaks with harissa-style relish offer a bold and aromatic alternative to traditional steak sauces. By using store-bought roasted peppers and toast-at-home spices like caraway and cumin, you can create a vibrant, smoky condiment that perfectly complements the rich flavour of the beef. This recipe delivers a sophisticated, restaurant-quality meal that feels indulgent while remaining surprisingly simple to prepare in your own kitchen.

As a diabetes-friendly main course, this dish focuses on high-quality protein and heart-healthy fats from the olive oil. The relish provides a punchy hit of heat and acidity without the need for sugary bottled sauces. Serve these steaks alongside a crisp green salad or some roasted Mediterranean vegetables for a balanced, low-carbohydrate dinner that the whole family will enjoy.

Ingredients for Rib-Eye Steaks with Harissa-Style Relish

1 vitlöksklyfta
1 teaspoon cumin seeds
1/2 teskedar korianderfrön
1/2 teskedar kumminfrön
140g drained bottled roasted red peppers (from a 200g jar), rinsed well, patted dry, and finely chopped
2 matskedar olivolja
3/4 to 1 teaspoon dried hot red-pepper flakes
1/2 teskedar socker
3/4 teskedar salt
900g (3/4- to 1-inch-thick) boneless rib-eye steaks
1/2 teskedar svartpeppar
an electric coffee/spice grinder

How to make Rib-Eye Steaks with Harissa-Style Relish

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 teaspoons salt.

Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoons 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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