Rib-Eye Steaks with Harissa-Style Relish

Ingredients

• 0.5 teaspoon pepper black
• 0.5 teaspoon caraway seeds 
• 0.5 teaspoon coriander seeds 
• 1 teaspoon cumin seeds 
• 1  garlic clove 
• 2 tablespoons olive oil 
• 0.8 teaspoon red-pepper flakes dried hot
• 2 lb rib-eye steaks boneless 1-inch-thick ()
• 1 cup bottled roasted peppers red dry rinsed drained finely chopped well (from a 7-oz jar)
• 0.8 teaspoon salt 
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan
• knife
• grill
• grill pan
• cutting board

Directions

1. Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.
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.
3. Transfer seeds to grinder and pulse until coarsely ground.
4. Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar, and 1/4 teaspoon salt.
5. Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon salt.
6. Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas).
7. 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.
8. Transfer steaks to a cutting board and let stand, uncovered, 5 minutes.
9. If you aren't able to grill outdoors, steaks can be cooked in a hot, lightly oiled well-seasoned large (2 burner) ridged grill pan over moderately high heat, turning over once, 10 to 12 minutes total.