Grilled Flank Steak and Asparagus with Chimichurri Butter

  • 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
Instructions
    • Step 1

      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.

    • Step 2

      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.

    • Step 3

      Thinly slice steak against the grain. Serve steak and asparagus, topped with remaining chimichurri butter.

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes
for just $5 $2.50/mo for 1 year.

SUBSCRIBE