Flame – Grilled Broccolini Recipe

Trim and season

Rinse broccolini and trim any tough stem ends (about 1/2 inch). Pat dry thoroughly with towels. In a large bowl, toss broccolini with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Preheat grill

Heat a gas or charcoal grill to medium-high heat (about 425–475°F / 220–245°C). If using a grill pan, preheat it over medium-high heat until hot and lightly smoking.

Grill broccolini

Place broccolini directly on the grill grates perpendicular to the bars (or on the hot grill pan) in a single layer. Grill, turning every 2–3 minutes, until stems are tender-crisp and lightly charred in spots, about 8–10 minutes total depending on thickness. Reduce heat if outside leaves begin to burn too quickly.

Rest

Remove broccolini from the grill and transfer to a platter. Let rest 1–2 minutes so juices settle while you finish chimichurri and plating.

Optional lemon

If using, squeeze the half lemon over the warm broccolini just before spooning chimichurri on top.

Chop herbs and garlic: Finely chop the parsley, cilantro and oregano leaves, and mince the garlic. For a more rustic chimichurri, pulse briefly in a food processor (2–3 quick pulses) — avoid puréeing; you want a coarse, spoonable sauce.

Combine ingredients: In a medium bowl, whisk together 2 tbsp red wine vinegar, 6 tbsp extra-virgin olive oil, red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Add chopped herbs and garlic and stir to combine. Taste and adjust seasoning — add a little more vinegar for brightness or more oil for richness.

Rest for flavor: Let chimichurri sit at room temperature for 10–15 minutes (or up to 2 hours in the fridge) to allow flavors to meld. If chilled, bring back to room temperature before serving.

Dress and plate: Spoon 2–3 tablespoons of chimichurri over the grilled broccolini, tossing gently so stems are coated but still have char. Reserve additional chimichurri at the table for extra.

Add cheese and finish: Sprinkle 1/4 cup freshly grated Parmesan evenly over the broccolini. Finish with a light pinch of flaky sea salt if desired.

Serve: Serve warm or at room temperature as a side or shared starter. Leftover chimichurri keeps up to 5 days refrigerated.