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Gallery Grilled Flank Steak and Asparagus with Chimichurri Butter Credit: Romulo Yanes Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 stick unsalted butter, softened 2 tablespoons minced shallot 1/3 cup packed finely chopped fresh flat-leaf parsley 1/3 cup packed finely chopped fresh cilantro 3 tablespoons red-wine vinegar Coarse salt and freshly ground pepper 1 pound thick asparagus, trimmed 2 teaspoons extra-virgin olive oil 1 pound flank steak, room temperature
Gallery Grilled Flank Steak and Asparagus with Chimichurri Butter Credit: Romulo Yanes
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Gallery
Grilled Flank Steak and Asparagus with Chimichurri Butter Credit: Romulo Yanes
Grilled Flank Steak and Asparagus with Chimichurri Butter
Credit: Romulo Yanes
Grilled Flank Steak and Asparagus with Chimichurri Butter
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 stick unsalted butter, softened 2 tablespoons minced shallot 1/3 cup packed finely chopped fresh flat-leaf parsley 1/3 cup packed finely chopped fresh cilantro 3 tablespoons red-wine vinegar Coarse salt and freshly ground pepper 1 pound thick asparagus, trimmed 2 teaspoons extra-virgin olive oil 1 pound flank steak, room temperature
Directions
Heat grill to high. Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper. Toss asparagus with 1 teaspoon oil; season with salt and pepper. Pat steak dry with paper towels, then rub with remaining 1 teaspoon oil; season with salt and pepper. Let stand 10 minutes.
Grill steak, flipping once, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 10 minutes total. Transfer to a carving board and slather with some of chimichurri butter; let rest 10 minutes. Meanwhile, grill asparagus, turning a few times, until charred in places and crisp-tender, 6 to 8 minutes.
Thinly slice steak against the grain. Serve steak and asparagus, topped with remaining chimichurri butter.
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All Reviews for Grilled Flank Steak and Asparagus with Chimichurri Butter
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Flank Steak and Asparagus with Chimichurri Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
