GRILLED FLANK STEAK AND ASPARAGUS WITH CHIMICHURRI BUTTER

Grilled Flank Steak and Asparagus with Chimichurri Butter image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 9

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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

Steps:

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.