We’re smack in the middle of the grillingest week of the whole year. Every July 4 weekend, millions of coal jockies put the spurs to burgers, steaks, chicken, you name it. But for those looking for something a little different than A-1 or teriyaki sauce in a bottle, San Francisco chef Scott Youkilis shares a recipe for grilled green onion and tomatillo relish, recently published as part of a roundup of grill-friendly condiments in the San Francisco Chronicle. As Youkilis says, you can’t reinvent a ribeye, but you sure can reinvent steak sauce. Why settle for standard, when you can make a better steak?