Griddle Leeks
A Blackstone griddle recipe for Griddle Leeks.
Ingredients
- 4 leeks (1–1½ pounds)
- Salt and pepper, as needed
- olive oil, as needed
Instructions
- 1
Heat a Griddle for medium to medium-low heat. Trim the root ends of your leeks and cut away the tough green tops.
- 2
Make a long vertical slit through the center of the leek from the root end through the remaining green part, but not cutting through to the other side. Rinse well to get the sand out from between the layers. Sprinkle both sides with salt.
- 3
Open up the leeks and Place them on the grill directly, cut side down, pressing down gently with a spatula to make sure the layers fan out over the heat.
- 4
Cook until they have fully softened, 6 to 8 minutes, depending on their thickness. Brush with some oil, turn and cook until the bottom browns, 1 to 3 minutes.
- 5
Brush the top using oil, turn, then cook for another 1 to 3 minutes. Transfer the leeks to a plate, sprinkle with pepper, and serve hot, warm, or room temperature.