, trimmed and halved crosswise
, halved lengthwise
1 1/2 tsp
PREHEAT barbecue to medium-high. Toss green onions and potatoes with 1 tbsp oil and 1/4 tsp salt in a large bowl. Season with pepper.
OIL grill. Grill green onions and potatoes, lid closed, flipping halfway, until green onions are tender, 3 to 4 min. Transfer to a cutting board. Continue grilling potatoes, flipping halfway, until fork-tender, 8 to 10 more min.
WHISK remaining oil and salt, vinegar, garlic, sugar and oregano in the same bowl. Coarsely chop green onions and add to dressing. Reserve half the dressing in a small serving dish.
TOSS potatoes, parsley and cilantro with half the dressing in a large bowl. Serve reserved dressing with reverse-sear steak.