- 1 large red bell pepper
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1 teaspoon cumin seed
- 1 medium garlic clove
- 1/4 cup extra virgin olive oil
- 1/4 cup tightly packed fresh mint leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon ground cayenne pepper
- 4 rib-eye steaks, 225g to 280g each and about 2.5cm thick
- Extra virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Grill the bell pepper over direct medium heat (180°C to 230°C), with the lid closed as much as possible, until it is blackened and blistered all over, 12 to 15 minutes, turning occasionally. 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.
- In a small skillet over medium heat, toast the coriander, mustard, and cumin seeds until the aromas of the spices are apparent, 3 to 5 minutes, stirring occasionally. Pulverize the spices in a spice/coffee grinder. In a food processor, finely chop the garlic. Add the chopped bell peppers, pulverized spices, and the remaining sauce ingredients. Process until completely smooth.
- Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil, and season them with salt and pepper. Grill over direct high heat (230°C to 290°C), with the lid closed as much as possible, until cooked to desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce on the side.
Prep time: 20 minutes
Grilling time: 18 to 23 minutes