for 4 person

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

Asparagus

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

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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