Working a little of this paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff the paste right into a patty of ground beef with a hunk of Brie to make a super-luxurious cheeseburger. More Spicy Recipes
How to Make It
Step
In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.
Make Ahead
The paste can be refrigerated for up to 2 days.
Notes
Best Uses Lightly brush the paste onto tofu, shrimp, steaks, chicken or pork before grilling.
