Scallions are vegetables derived from various species in the genus Allium. Native to Central and Southwest Asia, they are also relative of the onion, garlic, shallot, leek, chive, and Chinese onion. Scallions are often desired in cooking because they have a milder taste than most onions. Scallions and green onions are the same thing. However, spring onions are different, possessing a larger bulb compared to scallions. Here are some useful things to know about them:
- Scallions are a perennial plant that are capable of being grown and harvested year-round (outdoors or indoors depending upon climate.) Since the green stalks grow from the base up, some can be snipped off with clean scissors and used for cooking.
- They may be refrigerated, unwashed and in plastic wrap, but they generally do not last more than three to five days in storage before wilting. Thus, they are best when fresh.
- Before use, you’ll want to thoroughly wash them under cool tap water, removing any wilted or damaged leaves or slimy skins. Then, completely dry them.
- Scallions are often sliced thin on the diagonal using a chef knife and rocking motion technique. Before cutting, remove an inch or two off the top, then trim off the root. Discard or compost ends. What you have left is the optimal part of the scallion for cooking.
- In terms of taste, they have a spicy peppery-type flavor reminiscent of onions. A cup of scallions has about 10% of the fiber you’ll need for the whole day. There may be some cancer fighting benefits, too. Vegetables in the onion group have phytonutrients and antioxidants to help keep you healthy.
- Scallions are versatile. They may be added to soups, salads, stir fries, savory pancakes, dips and more. While they are mainly featured as an ingredient in recipes, they may also be served whole. Simply clean them, trim ends off, and brush stems with olive oil. Then, sprinkle with salt and pepper, grill, and serve with meat or other vegetables. (Tip: use foil or a solid cooking base so that scallions do not fall through grill grates.) Here’s another idea:
Scallion steak marinade
(Ideal for grilled flank steak to create 4 to 6 main servings)
- ½ cup extra virgin olive oil
- 1 bunch scallions, washed, trimmed, sliced on the diagonal (reserve some for garnish)
- ¼ cup soy sauce
- ¼ cup mirin
- 3 Tablespoons brown sugar
- 1 Tablespoon white vinegar
- 1 Tablespoon Sriracha
- 1 Tablespoon sesame oil
- Salt and pepper (to season steak)
- Optional toasted sesame seeds (for garnish)
Directions: Using the tines of a fork, prick some holes in a 2-to-3lb. flank steak on both sides. Next, season with some salt and pepper on each side. Place raw steak inside a resealable plastic zipper bag. Mix all ingredients minus the following: salt and pepper, toasted sesame seeds, and reserved scallions. Pour marinade over beef. Seal bag. Make sure raw meat is covered with marinade on both sides. Place sealed meat in refrigerator for 4 hours, turning and massaging halfway through. Let the bag sit at room temperature for 30 minutes before grilling. Once ready to grill, discard the leftover marinade. Follow grilling instructions for flank steak per your charcoal or gas grill’s instructions. When meat is cooked to your liking, remove steak from the grill and let it rest tented in foil, about 5 to 10 minutes before carving. Slice meat on the diagonal holding knife blade at a 45-degree angle. Cut against the grain to make your steak tender and appealing. Garnish with cut scallions and toasted sesame seeds if desired.
