- Two 2 1/2 pound tomahawk rib eye steaks
- Kosher salt
- 6 plum tomatoes, cored and halved lengthwise
- Extra-virgin olive oil
- 1 1/2 teaspoons each cumin and coriander seeds
- 1/2 cup minced parsley
- 1/2 cup minced cilantro
- 1 teaspoon grated lemon zest plus 3 tablespoons lemon juice
- 1 1/2 teaspoons sweet paprika
- 1/8 teaspoon cayenne
How to make this recipe
- Season the steaks generously with salt and pepper and let stand at room temperature for 45 minutes.
- Meanwhile, light a grill. Brush the tomatoes with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 8 minutes. Transfer to a work surface to cool, then cut into 1/2-inch dice and transfer to a bowl.
- In a small skillet, toast the cumin and coriander seeds over moderately high heat, tossing, until fragrant, about 2 minutes. Transfer to a mortar or spice grinder and let cool, then grind into a powder. Add the spices and 1/2 cup of olive oil to the tomatoes along with the parsley, cilantro, lemon zest, lemon juice, paprika and cayenne. Season the charmoula with salt and pepper.
- Grill the steaks over moderate heat, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 130°, about 35 minutes. Remove from the heat and let rest for 10 minutes.
- Carve the steaks off the bone, then thickly slice the meat against the grain. Transfer to a platter, spoon the charmoula on top and serve.
Estes serves these impressive on-the-bone steaks with a North African-inspired chunky tomato topping seasoned with fresh herbs, cumin, coriander and lemon.
The tanginess makes the steaks good with a lighter red like Pinot Noir, as well as a more traditional choice like Cabernet. ?