Focus on food: April 18, 2006

Grilled Delmonico Steak Adobo with Charred Spring Onions and Sweet Corn Relish

The following recipe is from our Westport Cooks Archives and a previous class with Chris Schlesinger. You can use this recipe and add your own style as you make your own Grilled Delmonico Steak Adobo with Charred Spring Onions and Sweet Corn Relish.

Ingredients:
• 2 tablespoons minced garlic
• 1/4 cup roughly chopped oregano
• 2 tablespoons paprika
• 2 tablespoons cumin seeds, toasted if desired, or 1 tablespoon ground cumin
• 3 tablespoons grainy mustard
• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 4 - 12 to 16 oz. Delmonico (Rib Eye) Steaks
• Salt and Freshly cracked black pepper to taste
• 8 spring onions, roots trimmed off
• 2 limes, quartered

Directions:
1. In a small bowl, combine all of the paste ingredients and mix well. Sprinkle the steaks with salt and pepper. Reserve about ¼ cup of the spice paste, and rub the steaks generously with the remaining amount.
2. 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 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. Cut into a steak and check to see if the center is slightly less done than you like it.
3. 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.
4. 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 Sweet Corn Relish (recipe found on page 132 of “Licence to Grill”)
Serves 4.