Ingredients Jump to Instructions ↓

  1. 2 tablespoons garlic -- minced

  2. 1/4 cup fresh oregano -- roughly chopped

  3. 2 tablespoons paprika

  4. 2 tablespoons cumin seeds -- toasted

  5. 3 tablespoons grainy mustard

  6. 1/4 cup olive oil

  7. 1/3 cup red wine vinegar

  8. 4 16 Ounce Delmonico -- (Rib-Eye) Steaks salt and freshly cracked black pepper -- to taste

  9. 8 spring onions -- roots trimmed off

  10. 2 limes -- quartered sweet corn relish recipe is in this recipe archive

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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