Entrees
Charred Scallion Chimichurri
Makes 2 cups
Charred Scallion Chimichurri
Makes 2 cups
Charred scallions give chimichurri a smoky flavor that is perfect with steak, chicken, or vegetables.
Ingredients
- 2 bunches scallions, trimmed, cut in half to separate the greens and whites
- ¾ cup plus 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ¼ cup red wine vinegar
- 3 tablespoons finely chopped fresh parsley leaves
- 2 teaspoons finely chopped fresh oregano leaves
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes
Preparation
- Insert the Griddler® Compact plates on the grill side. Preheat to High in the flat position.
- Put the scallions in a large bowl; toss with 1 tablespoon of the olive oil, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper.
- Once the grill has preheated, arrange half of the scallions evenly spaced on each side of the grill. Grill, turning occasionally, until soft and beginning to char, about 6 minutes for the greens and 10 minutes for the whites. Let cool completely, then coarsely chop.
- In a medium bowl, combine the scallions with the remaining ingredients. Serve immediately.
