Steak with herby hummus, asparagus, and charred scallions recipe

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  • Yield: 6 Servings


  • 1 recipe Cheater Hummus or 2 cups store-bought hummus
  • ½ bunch Italian parsley, leaves only
  • 2 scallions (white and green parts), coarsely chopped
  • 2 bunches asparagus, woody ends snapped off
  • 1 bunch scallions or spring onions
  • 2 cloves garlic, unpeeled
  • ¾ cup extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • 2 tablespoons chopped dill leaves
  • 1 lemon juice and zest
  • ¼ teaspoon crushed red chile flakes
  • 1 steak of choice, cooked, rested, and warm
How to Make It
    Make the Hummus
  1. Add the Cheater Hummus, parsley, and scallions to a blender and blend until smooth. Set aside until ready to use or store in the fridge for up to 5 days.
  2. Broil the Veg
  3. Preheat the broiler to high. In a shallow baking pan or rimmed baking sheet, combine the asparagus, scallions or spring onions, and garlic. Keep everything separate and in one layer as much as possible. Drizzle with ½ cup of the oil and 1 teaspoon of the salt. Place the pan under the broiler and cook until the scallions are charred in spots and are soft, about 5 minutes. Remove the scallions and garlic from the pan and turn the asparagus. Return to the broiler and cook until the asparagus is tender and a bit charred, about another 5 minutes.
  4. Put it Together and Serve
  5. While the asparagus is cooking, coarsely chop the scallions and peel and slice the garlic. Toss them in a medium bowl with the remaining ½ teaspoon salt, the dill, lemon zest and juice, and the chile flakes. Whisk in the remaining ¼ cup oil. Schmear a bed of hummus on a serving platter and top with the asparagus and sliced steak. Spoon the charred scallion vinaigrette over the top.

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