Grilled Beef with a Thai Red Onion Relish

6x 6oz Striploin steaks AAA
Sea salt and pepper to taste
1 1/2 cups Red onion roughly chopped
6-7 sprigs of basil (leaves only)
3 oz Lime juice
1/3 cup cane or brown sugar
6 garlic buds (whole skins off)
2 Thai chilies seeds removed
1/4 cup fish sauce

Preheat the oven to 450 degrees.
Place the garlic cloves onto a square of foil, oil lightly, wrap tight and bake in the oven for 15- 20 minutes until garlic buds are soft. Remove and cool.
Place the garlic and all the other ingredients into a processor and pulse until you achieve a slightly coarse consistency. Set aside.
Brush the beef with a light coating of grape seed or cooking oil. Sprinkle with a bit of salt and pepper and place onto a very hot barbeque. Sear for 3 minutes per side. Cut the heat off of the BBQ. Turn the steaks over meat over again and Close the lid and let stand for 3-4 minutes for medium rare ( 133f/core temperature)
Place the beef onto a cutting board to let rest a few minutes. Slice into ¼” strips widthwise then plate. Spoon the relish over top and serve