Preparation:
If you have ever seen green onions (aka spring onions), you know that they look like large scallions with a bulb about the size of a golf ball. These babies are just plain awesome on the grill. In Mexico, where they are constant companions to tacos al carbon, they are charred and served up with a little coarse salt and pepper and a squeeze of lime. If you ever see them in a market, buy them; they will rock your world.
The other parts of this dish are not so shabby either. The sweet, smoky corn relish works nicely with the crispy, charred, super-flavor-packed crust of the tender, juicy Delmonico, aka rib-eye steak. The Mexican-inspired paste that we use to cover the steak is known as adobo and, as with all spice rubs, it crusts up beautifully. If you can't get hold of Delmonico for this dish, New York strip steak makes a fine substitute.
In a small bowl, combine the first seven ingredients and mix well to make a paste. Sprinkle the steaks with salt and pepper. Reserve about 1/4 cup of the spice paste, and rub the steaks generously with the remaining amount.
Place the steaks on the grill over a HOT FIRE and cook for 5 to 7 minutes per side for rare. If you like your meat more well done, cook it until it is almost the way you like it but not quite there, since it will cook a little more after you take it off the heat. To check for doneness: cut into the steak and check to see if the center is slightly less done than you like it.
Remove the steaks from the grill, brush on the reserved spice rub, and allow to rest for 5 minutes.
Meanwhile, sprinkle the spring onions lightly with salt and pepper and place them on the grill.
Cook for 3 to 4 minutes, rolling over several times, or until the outsides are brown.
Remove the spring onions from the grill and slice in half lengthwise.
Serve each of the steaks with a halved spring onion, a squeeze or two of lime, and a big spoonful of the Sweet Corn Relish |
