One of the best things about Guatemalan grilling is not only
the carne asada but the grilled green onions/scallions that come with it. Imagine
my amazement the first time I was served this in Guatemala. To me growing up,
green onions were something to be chopped up and added to potato salad, garden
salad or as a garnish for Chinese food.
Not knowing how I was supposed to eat them, I pushed them to
the side. As I ate my carne asada and my rice and beans, I
saw the others pick the green onions up in their fingers and just plop it
in their mouth. Some grasped the green onion by its root end and pulled it
through their teeth like they were eating an artichoke, and all that was left were some
of the tough white and green parts. Others people just ate the whole thing, I guess
it depends on how tough the green onions are.
Back in the states I noticed Carlos’ parents doing the
grilled green onions as well. Had they always done this and I never noticed it,
or was it something we all recently picked up on? Well, I was not about to be
left behind! To the store I went to get some green onions to go on the grill
with my carne asada.
They just didn’t taste the same, so on the recipe
development journey I went. After many, many, many attempts at the grilled
green onions that I love in Guatemala, I have finally reproduced them at home in
the states. Well maybe not a filet since the green onions are bigger than the filet. The grilled green onions are a nice contrast to the grilled
steak with its meaty charred flavor. The green onions are salty, sweet with a
little onion bite to them.
These are a great and unusual accompaniment and garnish for any grilled
steak. Serve them at your next barbecue and watch your ogle them in amazement and think that you are quite the gourmand.
Provecho
Grilled Green Onions
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon adobo
- 15-20 green onion (scallions)
- Chop the roots off the scallions and a half inch
off the top and line up on a cookie sheet in one layer.
- Mix butter and adobo together and using your
hand smear the butter onto both sides of the scallions.
- Place on a hot grill for 3 or 4 minutes on each
side or until they are wilted and slightly charred. Keep an eye on them because
they grill fast.
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{ 4 comments… read them below or add one }
I love this recipe, which basically invents a whole new vegetable choice. I bet they’re delicious.
Really like this recipe – sounds easy & good! Agree w/Heather – sounds like a whole new veggie choice.
we make them in a pan with oil instead of on the grill, they get extra crispy that way
MMMMMMM now you have me wanting them! I see carne asada and grren onions in my near future…..but green onions in the pan. Thanks for the suggestion.