Tri-tip steak with grilled scallion, ginger & cilantro relish

Tri-tip steak	1 ½ pounds
Scallions	18
Oil, canola	2 tablespoons +
Salt, kosher
Pepper, freshly ground
Cilantro, chopped	1 cup
Chiles, red Thai, minced	2
Lime juice	2 tablespoons
Ginger, peeled, finely grated	2 tablespoons +

1. Heat a grill. On a baking sheet, rub the steak and whole scallions with the oil; season with salt and pepper. 
2. Brush the grill with oil. 
3. Grill the steak for 20 to 30 minutes, turning occasionally, until an instant-read thermometer inserted in the center registers 125°F for medium-rare. 
4. Transfer the steak to a cutting board, and let rest for 15 minutes. 
5. Meanwhile, grill 16 whole scallions over moderate heat, turning occasionally, until lightly charred and tender, about 3 minutes. 
6. Transfer eight of the scallions to the platter. 
7. Chop the remaining 8 scallions and transfer to a bowl; let cool. 
8. Thinly slice the two raw scallions and add to the bowl with the cilantro, chiles, lime juice, and ginger; mix well. 
9. Thinly slice the steak across the grain and arrange on a platter. 
10. Spoon the scallion relish on the steak and garnish with freshly grated ginger. 

Recipe from Food&Wine Magazine, August 2015