Photo by: Photo: Leo Gong; Styling: Randy Mon

Grilled Spring Onions and Rib-Eye

  • Yield: Serves 2


  • 2 bunches spring onions*, halved lengthwise
  • 1 rib-eye steak (about 1 lb.)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper


1. Lay onions and steak in a 9- by 13-in. baking dish. Mix remaining ingredients in a small bowl and pour over onions and steak, turning ingredients to coat. Chill at least 1 hour and up to overnight.

2. Heat grill to high (450° to 550°). Grill steak, covered, turning once and moving it from flame as needed to prevent charring, until done the way you like, about 8 minutes for medium-rare. In the last few minutes, add onions to grill, laying them perpendicular to the grates. Cook, turning as needed, until onions start to soften and grill marks appear.

*Buy at Latino markets, farmers' markets, and some grocery stores.

Nutritional Information

Amount per serving
  • Calories: 608
  • Calories from fat: 60%
  • Protein: 51g
  • Fat: 41g
  • Saturated fat: 12g
  • Carbohydrate: 8.9g
  • Fiber: 3.1g
  • Sodium: 601mg
  • Cholesterol: 199mg

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Grilled Spring Onions and Rib-Eye Recipe