Grilled Delmonico Steak Adobo With Charred Spring Onions

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Barbecue -, Beef, Steak	4	Servings

INGREDIENTS

2	T	Garlic, Minced
1/4	c	Fresh Oregano, Roughly
		Chopped
2	T	Paprika
2	T	Cumin Seeds, Toasted
3	T	Grainy Mustard
1/4	c	Olive Oil
1/3	c	Red Wine Vinegar
4		16-Ounce Delmonico
		Rib-Eye Steaks
		Salt And Freshly Cracked
		Black Pepper To Taste
8		Spring Onions, Roots Trimmed
		Off
2		Limes, Quartered
		Sweet Corn Relish, See
		Recipe

INSTRUCTIONS

Recipe By : License To Grill by Chris Schlesinger  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 takeit 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.  Serving Ideas : Serve with Sweet Corn Relish.
NOTES : 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 awsome 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.  Posted to bbq-digest by
"david klose" <bbqpits@classic.msn.com> on  May 3, 98

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