Rib-Eye Steaks With Tomato Harissa

• 1 large red bell pepper
• 1 teaspoon coriander seed
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seed
• 1 garlic clove
• 14 cup extra virgin olive oil
• 14 cup tightly packed fresh mint leaves
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 12 teaspoon kosher salt
• 14 teaspoon ground cayenne pepper
• 4 (8 -10 ounce) rib eye steaks (1-inch thick)
• extra virgin olive oil
• 14 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper

1. Make sauce: grill the bell pepper over direct medium heat until it is blackened and blistered all over, 12-15 minutes, turning occasionally.
2. Place the pepper in a small bowl and cover with plastic wrap to trap the steam; set aside for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and roughly chop the pepper.
3. In a small skillet over medium heat, toast the coriander, mustard, and cumin seeds until aromatic, 3-5 minutes, stirring occasionally.
4. Pulverize the spices in a spice/coffee grinder.
5. In a food processor, finely chop the garlic; add in the chopped bell pepper, pulverized spices, and remaining sauce ingredients; process until smooth.
6. Let steaks stand at room temperature for 20-30 minutes before grilling.
7. Lightly brush or spray both sides of the steaks with oil; season with salt and pepper.
8. Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once.
9. Remove from the grill and let rest 3-5 minutes; serve warm with the sauce on the side.

red bell pepper, coriander seed, mustard seeds, cumin, garlic, extra virgin olive oil, mint, red wine vinegar, tomato paste, kosher salt, ground cayenne pepper, extra virgin olive oil, kosher salt, ground black pepper

Taken from www.food.com/recipe/rib-eye-steaks-with-tomato-harissa-231514 (may not work)