Recipe - Grilled Curry-Apricot Shrimp And Scallops

2 tablespoon Garlic; Minced
One fourth cup Fresh Oregano; Roughly
Chopped
2 tablespoon Paprika
2 tablespoon Cumin Seeds; Toasted
3 tablespoon Grainy Mustard
One fourth cup Olive Oil
1/3 cup Red Wine Vinegar
4 16Ounce Delmonico;
(RibEye) Steaks
Salt And Freshly Cracked
Black Pepper; To Taste
8 Spring Onions; Roots Trimmed
Off
2 Limes; Quartered
Sweet Corn Relish; See
Recipe

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 One fourth 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, superflavorpacked
crust of the tender, juicy Delmonico, aka ribeye steak. The
Mexicaninspired 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 bbqdigest by "david klose" bbqpits@classic.msn.com on May 3,
98