Grilled Steak with Olive Oil Charred Scallions

prep time10 minutes
cook time15 minutes
servesMakes 4 servings



  1. Generously sprinkle the steaks with kosher salt and black pepper and set aside.
  2. Rinse the scallions and pat dry. Trim off any wilted ends and thin onion skin.
  3. Preheat grill for medium-high direct heat. Pour 1 Tbsp. of Carapelli Organic Extra Virgin Olive Oil on a thick, folded piece of paper towel and carefully wipe the hot grill grates, holding the paper towel with tongs for safety.
  4. Place the steaks on the grill and cook for about 5 minutes per side, flipping once or twice, until a thermometer inserted into the thickest part of the steak registers 140º F for medium-rare.
  5. Let the steaks rest while the scallions cook. Toss the scallions with the remaining 1 tsp. of olive oil and sprinkle with salt and pepper. Place in a perforated grill pan or crosswise on the grill grates and cook just until charred in spots, about 3–4 minutes.
  6. To serve, slice the steaks against the grain into 1-inch thick pieces. Arrange on a platter with the scallions. Drizzle with olive oil and sprinkle with flaky sea salt.

Alternatively, preheat a grill pan or large cast iron skillet over high heat for at least 5 minutes. Prep with olive oil and cook the steak and scallions as directed above.

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