Servings: 0
Equipment
Ingredients
- 2 bunches of green onions
- 1 bunch chives
- 1/2 bunch parsley
- Freshly ground black pepper
- 3 cloves of garlic minced
- 8 ounces of pancetta ½” by ½” by ¼” thick pieces.
- Juice of 1 lemon
- 1/4 cup Red Wine or champagne Vinegar
- ½ cup Olive oil
- Salt and pepper
Instructions
- Place a grill pan in your pizza oven and preheat to medium high until the temperature is about 700-800.
- Place the pancetta in a small cast iron pan and place into the oven and render for about 5-10 minutes until crispy and oil is rendered.
- Trim the root ends off the green onions and chives, season with salt and pepper and drizzle with olive oil.
- Carefully place the green onion and chives onto the grill pan in the oven and char for about 2-3 minutes until edges just start to burn then remove onto a cutting board.
- Rough chop and place into a blender.
- Follow with parsley, garlic, lemon juice, vinegar, olive oil, salt and pepper.
- Turn on the blender on low and add the rendered fat from the pancetta.
- Increase speed to medium and blend until the dressing is smooth similar to chimichurri.
Notes
Take your steak to the next level with our Charred Green Onion Dressing. This vibrant dressing features grilled green onions, chives, parsley, pancetta, and a zesty blend of lemon juice and red wine vinegar. It's the perfect topping for your reverse-seared Tomahawk steak, adding a fresh, tangy, and slightly smoky flavor that complements the rich, juicy steak.
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