Grilled Flank Steak and Asparagus with Chimichurri Butter

Name: Grilled Flank Steak and Asparagus with Chimichurri Butter
Prep time: 45 min
Total time: 45 min
Ingredients: 1 stick unsalted butter, softened; 2 tablespoons minced shallot; 0.333 cup packed finely chopped fresh flat-leaf parsley; 0.333 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

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

45 mins

Total Time:

45 mins

Servings:

4

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

Ingredients

1 stick unsalted butter, softened
2 tablespoons minced shallot
⅓ cup packed finely chopped fresh flat-leaf parsley
⅓ 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.