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Grilled Steak with Herbed Scallion Topping

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This easy recipe for Grilled Steak with Herbed Scallion Topping is going to seriously redefine how you enjoy steak this summer! New York strip steaks are grilled to perfection, then finished off with a caramelizing crust and topped with fresh toppings like parsley and cilantro.

Steak has been sliced and topped with fresh scallions and green herbs.

I don’t think anything makes my mouth water quite like a perfectly cooked grilled steak does.

I mean, just the smell of a New York strip steak on the grill is enough to make me hungry, even if I just ate! Now when that same grilled steak is topped off with an unforgettable blend of fresh toppings, it’s enough to drive me fully crazy.

This is an incredible dinner to make if you really want to impress someone. Grilling a perfect steak is already pretty impressive, but when you coat it with a topping like this, it becomes seriously brag-worthy.

So if you have in-laws or a boss you want to make a big impression on, this grilled steak with herbed scallion topping is the recipe to make!

And if you’ve never made a steak on the grill before, don’t be intimidated. I know it can seem a bit daunting, but just follow my easy step by step instructions and you’ll have a steak that’s better than what’s served in most restaurants. You shouldn’t have to go to an expensive steakhouse to really treat yourself, anyways!

Corn tortillas are placed next to. large portion of steak and fresh herb topping.

Ingredients

For the grilled steak, here’s what you’ll need:

  • New York strip steaks – As long as they’re 10 oz steaks and fresh from the grocery store, they’ll be perfect for this easy recipe.
  • Salt – Use kosher or flaky sea salt for best results.
  • Peppercorns – This is a very important ingredient! Use whole peppercorns and coarsely crush them. Use a mortar and pestle, or grind the whole peppercorn with the back of a pan.
  • Olive oil – This is just for grilling purposes and can be substituted with vegetable oil in a pinch.

The herbed scallion topping requires:

  • Scallions – Green onions will also work!
  • Garlic – I usually say that pre-minced garlic is fine, but try to use fresh garlic for best results for this recipe.
  • Fresh parsley – In the mix of all the vibrant, fresh ingredients in the topping, the parsley provides an element of earthiness.
  • Fresh cilantro – If you want to add a little extra, go for it – I won’t tell! If you hate cilantro like me, you can just make this all with parsley!
  • Lemon juice – Use fresh lemon juice, not the store-bought stuff that’s filled with preservatives. It’ll taste artificial.
  • Peppercorns – They need to be crushed, but in large enough pieces that they can be toasted on the grill.
  • Chives – This is a delightful garnish that you can skip if you want to, but I recommend using them.
Fresh green herbs like cilantro are placed on top of a cut steak.

Can I make this on the stovetop?

You definitely can, and I recommend a cast iron skillet and a very good exhaust fan (you don’t want the smoke alarm going off!).

It’s better on the grill because of the char grill taste but if you can only do it on the stovetop, cast iron skillet (very hot) is the way to go!

Can I use another cut of steak?

You sure can, however, be aware cooking time will vary depending on thickness!

Squeezed lemons and filled corn tortillas are placed next to a large portion of steak and herb topping.

What should I serve with grilled steak with herbed scallions topping?

When serving, I always warm up a few corn tortillas. However, you could also serve some rustic/country bread on the side as well! The steak pairs well with either option.

As far as side dishes go, I usually serve this steak alongside Garlic Roasted Green Beans or, for more fun, chips and Salsa!

Why do I need to rest the steak?

When I first started grilling, I thought this was an odd step too… Especially because I just wanted to dig right in, not wait 10 minutes!

However, if you cut into the meat too early, all of the juices that make the steaks so mouthwatering will end up on your cutting board and not in the steak.

Sliced NY strip steak is ready to be eaten.

Calling all meat eaters – check out these other delicious steak recipes!

Grilled Flank Steak with Chimichurri

Grilled Asian Marinated Flank Steak

Surf and Turf

Grilled Tuscan Steak

Grilled Steak with Herbed Scallion Topping

New York strip steaks are grilled to perfection, then finished off with a caramelizing crust and topped with fresh herbs!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
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Ingredients 

For grilled steak:

  • 2: 10 ounce New York Strip Steaks
  • 2 tablespoons kosher salt
  • 5 tablespoons whole peppercorns, coarsely crushed, reserving ½ tsp for the topping
  • Olive oil for grilling, as needed

For herbed scallion topping:

  • 8-10 stalks of scallions/green onions, roughly chopped into ½” long pieces
  • 1 tablespoon fresh garlic, minced
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lemon
  • ½ teaspoon crushed peppercorns
  • ½ cup chopped chives, for garnish

For serving:

  • Corn tortilla, warmed up on stovetop or on grill or rustic/country bread (grilled or toasted in oven with olive oil & salt)

Instructions

  • Season the steaks with kosher salt and crushed peppercorns, let sit at room temperature while you prepare the topping.
  • Prepare the herbed scallion topping by placing green onions in a grilling basket and lightly tossing in olive oil.
  • Place basket over charcoal/wood fire/gas grill until soft, wilted, and charred, and place in medium bowl, set aside.
  • To the bowl of charred scallions, add garlic, chopped parsley, cilantro, lemon juice, and ½ teaspoon of crushed peppercorn. Mix well. Taste, and add salt if needed. Set bowl of topping aside and get ready to cook the steaks!
  • Startup grill and place the steaks over direct heat until a caramelized crust has formed, around 3-4 minutes.
  • Flip steak and let sear for another 2-3 minutes. Cook to an internal temp of 120-130°F for medium doneness.
  • Take steaks off the grill and let rest wrapped in butcher paper or aluminum foil for 10 minutes to allow all meat fibers to relax and juices to spread all through the meat.

To serve:

  • Slice steaks against the grain of the meat in ½” thick diagonal slices
  • Place steak slices on platter as desired and top with topping and chopped chives
  • Serve immediately over corn tortillas or grilled bread.

Notes

Peppercorn should be coarsely crushed. Do not use pepper mill as it will produce very fine pepper (almost a powder). Use mortar and pestle, or grind the whole peppercorn with the back of a cast-iron pan/heavy-bottomed pan. This is to ensure the peppercorn pieces are crushed in large enough pieces for them to be toasted on the grill alongside the steaks.
If using charcoal or wood grill, place charcoal/wood on one side of the grill. Turn on one side of your grill to the highest heat and the other side on lowest. Hot side should get to 500-600 degrees F.
Resting the steak allow the meat fibers to relax and let the juices spread all through the meat. There should be very little juice escaping when you slice the steak after resting it for about 10 minutes. Cutting the steaks immediately after they came off the grill will leave the juice on your cutting board instead of inside the meat itself.

NUTRITION FACTS

Serving: 1 serving | Calories: 223 kcal | Carbohydrates: 11 g | Protein: 19 g | Fat: 13 g | Saturated Fat: 6 g | Cholesterol: 52 mg | Sodium: 3542 mg | Potassium: 517 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 925 IU | Vitamin C: 13 mg | Calcium: 97 mg | Iron: 3 mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: American
Keyword: grilled steak, grilling
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