GrillAmerican
Charred broccolini
The steakhouse green that is not asparagus.
Made it?
12 min · 12 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- broccolini2 bunches
- oil1 tbsp
- kosher salt1/2 tsp
- chili flakepinch
- lemon1/2
Method
- 1
Oil, salt. Hot grate or a screaming skillet.
- 2
3–4 minutes, turn, 2 more. Stems should still have fight. Florets should char.
- 3
Chili, lemon. Same rest window as asparagus. Do not start it with the potatoes.
On the plate
With this, try
- With this dish, try making roasted fingerlings.
Same oven as a chicken or a lamb rack. Halved lengthwise, oil, salt, 425°F cut-side down.
35 min
- With this dish, try making grilled zucchini.
When the meat comes off. Same rest window as asparagus. Lengthwise planks, oil, salt, thyme. Hot grate, marks, still a little bite.
12 min
- With this dish, try making tomato-onion salad.
When the steak rests. Only when the tomatoes are actually ripe. Slice, salt, onion, oil, a little vinegar. Do not refrigerate a good tomato.
15 min