Grilled Steak with Herbed Scallion Topping
Grilled New York steak with bacon and scallions is hard to beat! Summer season is upon us, and it is the best time to cook New York steak on a grill. The bacon and scallion grilled steak topping adds so much flavour to this BBQ steak recipe, making it a summer favourite.
Servings: 4
Ingredients
Grilled Steak
- 10 Oz. steak 2 New York strip steaks at 5 Oz. each
- 2 Tbsp. salt
- 5 Tbsp. whole pepper corns coarsely crushed (reserve ½tsp for the topping)
Bacon Scallion Topping
- 8 green onions or more if small
- 1 Tbsp. garlic minced
- 1/4 Cup parsley chopped
- 1/4 Cup cilantro chopped
- 4 Piences bacon Thick cut (at least ¼” thick), sliced into ½” crosswise
- 1 lemon juiced
- 1/2 Tsp. peppercorns crushed
- 1/2 Cup chives chopped for garnish
Instructions
- Season the steaks with kosher salt and crushed peppercorns, let sit in room temperature (not in fridge)
- 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. 7-10 mins, to the point where it’s not chewy in middle and golden brown and crispy on the outside
- Take bacon slices out of the pan and place into a small bowl. If bacon pieces are still too large, chop parsley and set aside
- Pour rendered fat into the bowl over the charred scallions and add garlic, chopped parsley, cilantro, lemon juice, ½ tsp of crushed peppercorn, 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, around 3-4 minutes
- Flip steak and let sear for another 2-3 minutes. Cook to an internal temp of 120-130 degrees F for medium cook
- Take steaks off the grill/BBQ 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
Notes
- Peppercorn should be coarsely crushed. Do not use pepper mill as it will produce very fine pepper (almost a powder). Use mortar and pestle, or grind the whole peppercorn with the back of a cast-iron pan/heavy-bottomed pan. This is to ensure the peppercorn pieces are crushed in large enough pieces for them to be toasted on the grill alongside the steaks
- If using charcoal or wood grill, place charcoal/wood on one side of the grill. Turn on one side of your grill to the highest heat and the other side on lowest. Hot side should get to 500-600 degrees F
- 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. Cutting the steaks immediately after they came off the grill will leave the juice on your cutting board instead of inside the meat itself
- An alternative to thick cut bacon is to use pork belly. Ask a butcher to slice the pork belly in ¼” thick (or up to ½” thick). Slice crosswise as directed and add salt when you sauté them over cast iron pan. It is recommended to leave the skin on, as it gives a contrasting chewy-crispy texture to some of the bacon pieces
Nutrition
Calories: 228kcal | Carbohydrates: 18g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 2914mg | Potassium: 603mg | Fiber: 7g | Sugar: 2g | Vitamin A: 962IU | Vitamin C: 28mg | Calcium: 133mg | Iron: 4mg
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