Rib-Eye Steaks with Harissa-Style Relish
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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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.
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Ingredients for Rib-Eye Steaks with Harissa-Style Relish
1 garlic clove
1 teaspoon cumin seeds
1/2 teaspoons coriander seeds
1/2 teaspoons caraway seeds
140g drained bottled roasted red peppers (from a 200g jar), rinsed well, patted dry, and finely chopped
2 tablespoons olive oil
3/4 to 1 teaspoon dried hot red-pepper flakes
1/2 teaspoons sugar
3/4 teaspoons salt
900g (3/4- to 1-inch-thick) boneless rib-eye steaks
1/2 teaspoons black pepper
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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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