Steak WITH GRILLED SCALLION RELISH

Omit quail eggs and tarragon. Preheat grill to high. Toss 6 green onions with a little olive oil. Grill, turning occasionally, until nicely charred and tender, about 3 minutes. Cool and chop. Mix onion with 2 tsp (10 mL) extra virgin olive oil and 1 tsp (5 mL) sherry vinegar. Season with salt and pepper. Spoon relish over beef.