Flank steak tagliata with chimichurri butter

Flank steak tagliata with chimichurri butter

Total: 1 hr | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / person: 616 kcal
, Fat: 41 g
, Carbohydrate: 6 g
, Protein: 51 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chimichurri butter

100 g butter, soft
1 onion, finely chopped
½ bunch flat-leaf parsley, finely chopped
¼ bunch oregano, finely chopped
1 garlic clove, pressed
1 red chilli, deseeded, finely chopped
½ tsp salt


500 g thin green asparagus
1 tbsp olive oil
1 aluminium grill tray perforated

To grill

4 Flank Steak (each approx. 170 g)
½ tbsp olive oil
1 tsp salt
a little pepper
½ tsp salt
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How it's done

Chimichurri butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the onion and all the other ingredients up to and including the chilli, season with salt. Place the butter on a piece of baking paper, shape into a roll, refrigerate for approx. 30 mins.


Mix the asparagus with the oil in an aluminium grill tray.

To grill

Charcoal/gas/electric grill: Brush the steaks with oil, cover and grill over/on a very high heat (approx. 250°C) for approx. 1½ mins. on each side, season. Cover the steaks and leave to rest for approx. 5 mins. Grill the asparagus over/on a very high heat for approx. 5 mins., turning occasionally, season at the end. Carve the steak into thin slices, plate up with the asparagus. Serve with the chimichurri butter.

Good to know
Tip: Instead of using thin green asparagus, cut regular green asparagus in half lengthwise and grill for approx. 10 mins.

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