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Fire up the BBQ and treat yourself to grilled steak with herbed scallion topping, a dish that brings restaurant-level flavor right to your backyard. Juicy New York strip steaks are seasoned simply before grilling to juicy medium, then crowned with a zesty topping of charred green onions, garlic, bacon, herbs and lemon. It’s bold, flavorful and quick enough for weeknight meals yet impressive enough for guests. Expect layers of smoky, savory and fresh notes in every bite.
Grilled steak with herbed scallion topping features juicy, perfectly tender steaks crowned with a zesty blend of scallions, bacon, herbs, and lemon.
Also try cast iron teriyaki flank steak, steak tortellini, or how about mesquite brisket or smoked tomahawk steak? These juicy steak recipes are also tasty!
Why You’ll Love It
Bold flavors: Garlic, bacon and herbs add depth to perfectly grilled steak.
Quick prep: Simple seasoning and easy-to-mix topping come together fast.
Impressive presentation: Topping is vibrant and looks gourmet.
Easy to customize: Swap herbs or add spice to make it your own.
Herb Scallion Topped Grilled Steak Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Steak: New York strip steak provides juicy, flavorful meat perfect for grilling.
Kosher salt: Enhances the natural flavor of the beef.
Whole peppercorns: Coarsely crushed for spicy aroma and crust.
Green onions: Chars beautifully and forms the base of the topping.
Garlic: Minced to infuse savory depth into the topping.
Parsley: Adds fresh herbal brightness.
Cilantro: Complements parsley with bright, citrusy notes.
Bacon: Brings smoky crunch and renders flavorful fat.
Lemon juice: Balances the richness of bacon with citrus tang.
Crushed peppercorns: Adds a finishing spicy kick.
Chives: Garnish for added color and mild oniony flavor.
How to Make Grilled Steak with Scallions
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season the steak: Coat with salt and crushed peppercorns then let sit before cooking.
Char the scallions: Grill scallions until softened and slightly blackened.
Cook the bacon: Render bacon in a cast-iron pan until crisp.
Mix the topping: Combine bacon fat, scallions, garlic, parsley, cilantro, lemon juice, crushed peppercorns and bacon in a bowl.
Grill the steak: Sear steaks until medium with a caramelized crust.
Rest and garnish: Let the steaks rest, top with herbed scallion mix, garnish with chives.
Substitutions and Variations
Use skirt or flank steak: These cuts work well with the flavorful topping.
Swap herbs: Replace parsley or cilantro with basil or tarragon.
Add spice: Include crushed red pepper flakes in the topping.
Swap the bacon: Use pancetta or turkey bacon for a different flavor profile while keeping the richness in the topping. Another alternative to thick cut bacon is pork belly. Ask a butcher to cut the pork belly in ¼ or ½-inch thick pieces. Slice crosswise as directed and add salt when you sauté them. I like to leave the skin on, as it gives a contrasting chewy-crispy texture to some of the bacon pieces
Pork-free version: Omit the bacon and drizzle some olive oil on the finished dish instead.
Serving Suggestions
With potatoes: You can’t go wrong with homemade potato salad, crispy potato stacks or sweet potato wedges.
With other sides: Other options include corn on the cob, antipasto salad, an iceberg wedge salad, and onion rings.
How to Store Grilled Steak
Store: Keep leftovers in a covered container in the fridge and eat within 3 days.
Freeze: You can freeze grilled steak for up to 3 months.
Thaw: Defrost overnight in the fridge.
Reheat: I recommend you give it about 25 minutes in a 250°F oven until the steak is 110°F in the middle, and then sear it on both sides in a splash of oil in a hot skillet. Let it rest for 5 minutes before serving.
Top Tips
Coarsely crush peppercorns: Instead of using your pepper mill, use a mortar and pestle or grind the whole peppercorns with the back of a cast-iron pan/heavy-bottomed pan. These larger peppercorn pieces can be toasted on the grill alongside the steaks this way.
Let meat come to room temperature: Ensures even cooking and juicy results.
Grill at high heat: Creates a flavorful, caramelized crust.
Direct and indirect grilling: Have one side of the grill hot and the other less hot. This means you can cook the steak over the direct heat and finish it off over the indirect heat. You can also cook side dishes such as potatoes or corn on the indirect heat side.
Slice against grain: Keeps steak tender in each bite.
Use rendered fat: It carries the best flavor into the topping.
Grilled Steak with Herbed Scallions FAQs
Resting the steak allow the meat fibers to relax and let the juices spread all through the meat. There should be very little juice escaping when you slice the steak after resting it for about 10 minutes. Skip the resting and you’ll find the juices go all over your cutting board instead of staying in the meat.
Yes, but wait to mix with rendered fat until just before serving.
Grilled Steak with Herbed Scallion Topping Recipe
Grilled Steak with Herbed Scallion Topping
Equipment
- Grilling Basket
- Pestle and Mortar Optional
Ingredients
- 2 New York strip steaks, 5 Ounces each
- 2 Tablespoons salt
- 5 Tablespoons whole peppercorns, coarsely crushed (reserve ½ Teaspoon for the topping)
For the Herbed Scallion Topping
- 8 green onions, or more if small
- 1 Tablespoon garlic, minced
- ¼ Cup parsley, fresh, chopped
- ¼ Cup cilantro, fresh, chopped
- 4 Slices bacon, at least ¼-inch thick and sliced into ½-inch pieces
- 1 lemon, juiced
- ½ Cup chives, fresh, chopped for garnish
Instructions
- Season the steaks with salt and all but ½ of the crushed peppercorns. Let them sit at room temperature (not in the fridge) for half an hour or so.
- Prepare the bacon-scallion topping. Place green onions in a grilling basket, lightly toss in olive oil.
- Place basket over charcoal/wood fire/gas BBQ until soft, wilted, and charred, and place in medium bowl, set aside.
- On a cast iron pan over the grill/BBQ, sauté bacon slices to render down the fat and get a nice caramelization, 7 to 10 mins until it’s not chewy in the middle and is golden brown and crispy on the outside.
- Take bacon slices out of the pan and place into a small bowl.
- Pour rendered fat into the bowl over the charred scallions and add garlic, chopped parsley, cilantro, lemon juice, ½ teaspoon reserved crushed peppercorns, and bacon.
- Mix well. If there is too little rendered bacon fat, add olive oil. Taste, and add salt if needed. Set bowl of topping aside and get ready to cook the steaks.
- Startup grill/BBQ and place the steaks over direct heat until a caramelized crust has formed, 3 to 4 minutes.
- Flip steak and let sear for another 2 or 3 minutes. Cook to an internal temperature of 120 to 130°F for medium doneness.
- Take steaks off the grill and let rest wrapped in butcher paper or aluminum foil for 10 minutes to allow all meat fibers to relax and juices to spread all through the meat, then serve with the topping.
Notes
Let meat come to room temperature: Ensures even cooking and juicy results.
Grill at high heat: Creates a flavorful, caramelized crust.
Direct and indirect grilling: Have one side of the grill hot and the other less hot. This means you can cook the steak over the direct heat and finish it off over the indirect heat. You can also cook side dishes such as potatoes or corn on the indirect heat side.
Slice against grain: Keeps steak tender in each bite.
Use rendered fat: It carries the best flavor into the topping.
Nutrition
Grilled steak with herbed scallion topping combines juicy, perfectly cooked beef with a vibrant, savory crunch that elevates the dish. The mix of charred scallions, bacon, garlic and fresh herbs delivers layered flavors, and lemon adds a bright finish. Easy enough for weeknight dinners and elegant enough for gatherings, this recipe brings boldness and freshness to every forkful. Serve it over a green salad, grilled vegetables or crusty bread for a complete meal.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The grilled steak with bacon and scallions was packed with flavor! A summer BBQ must-try.
This grilled steak with bacon and scallions is a summer dream! Juicy, flavorful, and unbeatable!
I would eat this every day if I could! So good!!
These are a hit! So glad I gave them a try.
This was a flavor explosion. Absolutely amazing!
That is a winning flavor combo. The best!!
My mouth is watering right now.