Grilled Broccolini Tahini Drizzle

How to Make Grilled Broccolini Tahini Drizzle

1. 1

   Step 1: Trim and season broccolini

   Trim any tough stem ends from the broccolini and, if thicker stems are present, slice them lengthwise so they grill evenly. Toss the broccolini in a bowl with the olive oil, kosher salt, and freshly ground black pepper until well coated.

   For this step

   • 1 1/2 lbBroccolini
   • 2 tbspExtra-virgin olive oil
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat and prepare the grill

   Preheat your grill to medium-high (about 400–450°F / 200–230°C) and brush or oil the grates to prevent sticking. Arrange broccolini perpendicular to the grates so the stems won't fall through and grill directly over the heat.
3. 3

   Step 3: Grill until charred and tender

   Place broccolini on the hot grill and cook 3–4 minutes per side, turning once, until stems are tender-crisp and nicely charred. Remove from the grill when stems yield to a fork but still have a bit of bite.

   For this step

   • 1/3 cupTahini
   • 2 tbspFresh lemon juice (about 1 lemon)
   • 1 cloveGarlic, finely minced
   • 2 tbspWarm water (to thin tahini)
   • 1/4 tspRed pepper flakes (optional)
   
4. 4

   Step 4: Make the tahini drizzle

   In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and warm water until smooth and pourable; add the red pepper flakes and season to taste. If the sauce is too thick, add another teaspoon of warm water at a time until it reaches a drizzling consistency.
   
5. 5

   Step 5: Dress and garnish

   Arrange the grilled broccolini on a platter, drizzle evenly with the tahini sauce, and sprinkle with toasted sesame seeds. Finish with an extra pinch of red pepper flakes or a light squeeze of lemon if you like more brightness.

   For this step

   • 1 tbspToasted sesame seeds (for garnish)
   
6. 6

   Step 6: Serve and store

   Serve warm alongside grilled meats, fish, or grain bowls; it's especially good with steak or lemon-roasted chicken. Leftovers keep covered in the refrigerator for up to 3 days — store the tahini separately and warm the broccolini briefly before serving to refresh the char.
   

1. Trim any tough stem ends from the broccolini and, if thicker stems are present, slice them lengthwise so they grill evenly. Toss the broccolini in a bowl with the olive oil, kosher salt, and freshly ground black pepper until well coated.
2. Preheat your grill to medium-high (about 400–450°F / 200–230°C) and brush or oil the grates to prevent sticking. Arrange broccolini perpendicular to the grates so the stems won't fall through and grill directly over the heat.
3. Place broccolini on the hot grill and cook 3–4 minutes per side, turning once, until stems are tender-crisp and nicely charred. Remove from the grill when stems yield to a fork but still have a bit of bite.
4. In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and warm water until smooth and pourable; add the red pepper flakes and season to taste. If the sauce is too thick, add another teaspoon of warm water at a time until it reaches a drizzling consistency.
5. Arrange the grilled broccolini on a platter, drizzle evenly with the tahini sauce, and sprinkle with toasted sesame seeds. Finish with an extra pinch of red pepper flakes or a light squeeze of lemon if you like more brightness.
6. Serve warm alongside grilled meats, fish, or grain bowls; it's especially good with steak or lemon-roasted chicken. Leftovers keep covered in the refrigerator for up to 3 days — store the tahini separately and warm the broccolini briefly before serving to refresh the char.