Grilled Broccolini
Broccolini charred over direct heat with olive oil, red pepper flakes, and lemon. A bitter, green contrast to a rich plate.
Grilled broccolini is the bright, green counterweight on a plate that's otherwise all brown and heavy. The slight bitterness, the char, the lemon — it's everything a rich piece of tri tip needs to feel balanced.
The technique is fast and aggressive: high heat, 2–3 minutes per side, and you're done. The stems go tender-crisp and the florets pick up deep char marks. Finish with a squeeze of lemon and shaved parmesan after it comes off the grill, not before — lemon juice on the grill burns bitter, and cheese just melts and sticks to the grates.
This is the side for people who want something lighter on the plate. It's quick, it's healthy, and the bitter green flavor provides a contrast that heavier sides like mac and cheese or loaded fries can't match.
Ingredients
- 1 pound broccolini, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 lemon
- Shaved parmesan
Instructions
- 1
Trim the bottom inch of the broccolini stems. Toss with olive oil, salt, and red pepper flakes in a bowl.
Don't over-oil - you want a light coat, not dripping. Too much oil causes flare-ups on the grill and steams instead of chars.
- 2
Grill over direct high heat for 2-3 minutes per side. The stems should be tender-crisp and the florets charred in spots.
Use a grill basket or lay them perpendicular to the grates so they don't fall through. Tongs work if the stalks are thick enough.
- 3
Transfer to a plate. Squeeze fresh lemon over the top and finish with shaved parmesan.
The lemon and parmesan go on after the grill - not before. Lemon juice on the grill burns bitter, and cheese just melts and sticks to the grates.