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
Turn your grill to medium high to prepare to char the scallions/green garlic and shallot.
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.
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.
Peel the bottoms to avoid any dry or over charred pieces. Sort through the tops the same.
Chop both and put in a bowl and add chopped parsley.
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.
Mix in oil and add vinegar. Zest 1/2 lemon and add a squeeze of lemon. Season with salt and pepper.