Grilled Flank Steak and Asparagus with Chimichurri Butter

Photo: Romulo Yanes
Prep Time:
45 mins
Total Time:
45 mins

In this take on chimichurri--a green herb sauce for grilled meats that originated in Argentina--we sub in softened butter for traditional oil.


  • 1 stick unsalted butter, softened

  • 2 tablespoons minced shallot

  • cup packed finely chopped fresh flat-leaf parsley

  • 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


  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.

  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.

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

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