Grilled Delmonico Steak Adobe with Charred Spring Onions and Sweet Corn Relish
Adapted from "License to Grill"
by Chris Schlesinger and John Willoughby

Yield: 4 servings

• Four 12- to 16-ounce Delmonico (rib-eye) steaks

Sweet Corn Relish

• 4 ears corn, husked, desilked, blanched in boiling salted water for 2 minutes, and drained
• 1/2 red bell pepper, seeded and diced small
• 1/2 green bell pepper, seeded and diced small
• 1 medium red onion, peeled and diced small
• 1-2 Tablespoons fresh chile pepper of your choice, minced
• 1 cup red wine vinegar
• 1/3 cup olive oil
• 3 Tablespoons molasses
• 3/4 cup fresh parsley, roughly chopped
• Salt and freshly cracked black pepper to taste

  Place the corn around the edges of a hot fire, where the heat is lower, so it is just barely over the coals. Cook the corn, rolling it around frequently, for about 3 minutes, or until well browned. Remove from the grill.

  As soon as the ears are cool enough to handle, slice the kernels from the cobs into a small bowl. Add the remaining ingredients and toss well.

Spice Paste

• 2 Tablespoons garlic, minced
• 1/4 cup fresh oregano, roughly chopped (or 1/2 cup dried oregano)
• 2 Tablespoons paprika
• 2 Tablespoons cumin seeds, toasted, or 1 Tablespoon ground cumin
• 3 Tablespoons grainy mustard
• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 8 spring onions, roots trimmed off (scallions may be substituted)
• 2 limes, quartered
• Salt and freshly cracked black pepper to taste

  For the Sweet Corn Relish, in a small bowl, combine all of the paste ingredients and mix well. 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 well done, cook it until it is almost the way you like it, but not quite there – it will cook a little more after you take it off the heat. To check for doneness, cut into a 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. 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.

Wine Suggestion
1997 Wolf Blass Shiraz, Southern Australia

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