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Rib-Eye Steaks with Harissa-Style Relish

['1 garlic clove', '1 teaspoon cumin seeds', '1/2 teaspoon coriander seeds', '1/2 teaspoon caraway seeds', '1 cup drained bottled roasted red peppers (from a 7-oz jar), rinsed well, patted dry, and finely chopped', '2 tablespoons olive oil', '3/4 to 1 teaspoon dried hot red-pepper flakes', '1/2 teaspoon sugar', '3/4 teaspoon salt', '2 lb (3/4- to 1-inch-thick) boneless rib-eye steaks', '1/2 teaspoon black pepper', 'an electric coffee/spice grinder']

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 teaspoon salt.
Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon 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.

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