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Step 1

In a small bowl, whisk together the sugar, salt and pepper until combined. Pat the steak dry and rub the seasoning all over the meat. Transfer to a shallow container or a zip-top bag (squeeze out any excess air if using the latter) and refrigerate for at least 2 hours and up to 24 hours. (If you’re short on time, you can marinate the steak at room temperature for about 1 hour, flipping it a few times.) 


Step 2

When ready to cook, prepare the grill for direct heat: If using a gas grill, preheat to medium-high (375 to 400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are white hot and covered with ash, distribute them evenly over the cooking area. For a medium heat, you should be able to hold your hand about 4 inches above the coals for 5 to 7 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate with oil, if desired.


Step 3

On a small, rimmed baking sheet or in a large bowl, toss the scallions with the oil and a pinch of salt until coated.


Step 4

Place the meat and scallions on the grill and grill until the steak registers 125 degrees on an instant-read thermometer for medium-rare, about 3 minutes per side, though the time will vary depending on the cut and thickness of your meat. (If in doubt, take the steak off the heat and make a small incision to check on the level of doneness.) For the scallions or garlic scapes, grill them until they have grill marks and start to wilt, turning them as needed, about 5 minutes total.