Flank steak tagliata with chimichurri butter
Ingredients
for 4 person
| 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 |
| 4 | flank Steak (each approx. 170 g) |
| ½ tbsp | olive oil |
| 1 tsp | salt |
| a little | pepper |
| ½ tsp | salt |
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.
Asparagus
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.
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