Grilled Steak with Herbed Scallion Topping
This recipe features grilled steak topped with a savory scallion and bacon-herb mixture. It’s a quick, flavorful dish that looks and tastes gourmet with little effort.
Servings: 4
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
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.
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
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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