Ingredients
1 1/2 pounds skirt steak
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup gluten free basil pesto
4 tablespoons unsalted butter, softened
1 pound thin asparagus
Ingredients
- Preheat the grill to medium high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
- Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl. Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill and cook, turning once, until charred in spots and crisp tender, about 2 minutes.
- Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.
Recipe from Food Network.