Season’s Grillings

Sitting at my computer with the windows open, a cool breeze occasionally lifting the scent of the charcoal grill from my top, I am a happy girl. My tailbone is still painful, but getting better everyday. If I can find anything to be thankful for in this situation, it’s that I’ve had to slow down. I’ll start a full-time summer job at my former company this Wednesday, so I’ve been shooting and designing freelance projects until I can’t anymore, then taking advantage of my few remaining days at home by taking naps when my body demands them. I’ll miss semi-retirement for the next few months.

I’m writing this Saturday, as Gil is preparing to leave for a business trip to Scotland. I thought he could use a good meal before his redeye flight, so I sent him off with grilled steak, garlic scapes and asparagus. And because I plan to cook more large meals on weekends to bring for lunch during the week, I used a small-yet-sizable flank steak bought from the Snoep Winkel Farm booth at the market this morning. There was no time to marinate the beef before lunch, so instead I relied on a dry rub plus grilled garlic scape purée to impart flavor.

Grilled Garlic Scapes | Minimally Invasive

Garlic scape pesto is really popular, but I’ve never really liked it. The flavor is just too overpowering for me, but I can eat my weight in grilled scapes, which turn mellow and smoky after spending time over hot coals. I thought it would be fine to pound them into a paste with a mortar and pestle, but quickly realized that I’d be in the kitchen all day if I relied only on my own power, so the food processor took over. But the stone mortar and pestle are so pretty, I had to continue styling with it.

Grilled Garlic Scape Mash | Minimally Invasive

The purée is really nothing more than garlic scapes, olive oil, salt, lemon juice and red wine vinegar, but it cut right through the tiny bit of fat in the grass-fed beef and gave each bite an extra hit of smokey goodness. Highly recommended, if you have access to scapes and a grill.

Grilled Flank Steak with Garlic Scape Purée

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Diabetic, Gluten Free
Meal type Lunch, Main Dish
Misc Serve Hot
Garlic scapes are in season and so is grilling. Thank goodness grilled flank steak was made for garlic scape purée.

Ingredients

For the garlic scape purée

  • garlic scapes (a few handfuls)
  • olive oil, divided
  • Diamond kosher salt
  • lemon juice
  • red wine vinegar

For the flank steak

  • 1/2 teaspoon sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon aleppo pepper powder
  • 1 teaspoon garlic powder
  • 2 teaspoons Diamond kosher salt
  • 1 grass-fed flank steak (about two pounds)

Note

Instructions are for grass-fed beef, which tends to be a bit leaner than grain-fed, so you don't want to overcook it. This cooking time produced a medium-rare steak for me, but monitor your steak closely. Remember, you can always cook your steak longer, but you can't uncook it!

Directions

GARLIC SCAPE PURÉE
Heat gas grill to high or build a hot fire in a charcoal grill.
Wash and dry garlic scapes and trim off the thin tail end, just beyond where the bulb attaches to the stalk.
Toss scapes with a little olive oil to coat and sprinkle with salt.
Once charcoals have a layer of white ash on them, clean the grill with a wire brush. Add garlic scapes to the grill in one layer and cover with lid. Grill for a few minutes then flip.
Garlic scapes are done with both sides are blistered and blackened in spots and scapes are tender. Remove from heat and set aside to cool a bit before handling.
Chop garlic scapes and pulse in food processor until a paste forms. Scapes are fibrous, so it won't be smooth. Add a squeeze of lemon juice, a splash of red wine vinegar, a few tablespoons of olive oil and blend until combined. Taste and adjust seasonings if necessary.
GRILLED FLANK STEAK
Combine sugar, black pepper, aleppo pepper, garlic powder and salt in a small ramekin. Sprinkle over both sides of flank steak and press into surface.
For medium-rare steak, grill over high heat for 3-4 minutes, then turn the steak 90° and grill for another 3-4 minutes. Flip steak over and grill for 3-4 minutes, then turn the steak 90° and grill for another 3-4 minutes. Remove from grill and tent with foil for 5 minutes before slicing very thinly across the grain and serving with garlic scape purée.

 

One Reply to “Season’s Grillings”

  1. Just got some garlic scapes in my CSA box!!! Now I know what to do with them!!!! Looks amazing as always.

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