Chef Marjorie Meek-Bradley of St. Anselm stopped by FeedfeedBrooklyn to make Ribeye with Grilled Green Garlic Sauce and to chat about James Beard Foundation.
For a recipe on how to cook steak, check out our test kitchen manager Rachel Gurjar’s Seared Strip Steak with Chimichurri here!
Prep time 10 minutes
Cook time 10 minutes
Yield: Serves or Makes 2
Ingredients
Method
Step 1
Turn your grill to medium high to prepare to char the scallions/green garlic and shallot.
Step 2
Dry and lightly coat scallions bottoms and green garlic bottoms with oil salt and pepper and put into your hot pan or on the grill avoiding flare ups.
Step 3
Char these hard so they are nice a dark on the outside and soft inside. Set aside. Now cook the tops hard on one side but stacked so they steam a little too and don’t dry out too much.
Step 4
Peel the bottoms to avoid any dry or over charred pieces. Sort through the tops the same.
Step 5
Chop both and put in a bowl and add chopped parsley.
Step 6
Chop the uncooked scallions and green garlic tops and add to taste.They can be very spicy so it’s up to you how much.
Step 7
Mix in oil and add vinegar. Zest 1/2 lemon and add a squeeze of lemon. Season with salt and pepper.