Grilled Flank Steak and Asparagus with Béarnaise Butter

• Meat

  • 1 1/2 lb Beef flank meat

• Produce

  • 1 bunch Asparagus
  • 2 tbsp Shallot
  • 2 large sprigs Tarragon, fresh

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp White wine vinegar

• Dairy

  • 2 oz Butter, unsalted

• Beer, Wine & Liquor

  • 1 tbsp White wine or vermouth, dry

Found on creative-culinary.com

Description

Ingredients

• 2 large sprigs fresh tarragon
• 2 oz. (4 Tbs.) unsalted butter, softened
• 2 Tbs. minced shallot
• 1 Tbs. dry white wine or vermouth
• 1 Tbs. white wine vinegar
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. beef flank meat, gently scored
• 1 bunch asparagus, preferably thick, trimmed
• 1 Tbs. olive oil

Directions

• Strip the tarragon leaves from the stems, finely chop the leaves to yield about 2 tsp., and set aside.
• In an 8-inch skillet, melt 1 Tbs. of the butter over medium-low heat. Add the shallot and tarragon stems, and cook, stirring frequently, until the shallot is translucent, about 2 minutes. Add the wine, vinegar, and 1 Tbs. water, increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely. Add the remaining 3 Tbs. butter, the chopped tarragon, 1/4 tsp. salt, and 1/8 tsp. pepper, and mix with a fork until well combined. Set aside until ready to use.
• Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Put the meat and asparagus on separate sides of a large rimmed baking sheet (or similar). Coat with the olive oil, and season generously with salt and pepper. Grill the meat, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F). Transfer to a cutting board, cover loosely with foil, and let rest. Meanwhile, grill the asparagus, turning after 1 minute, until charred and tender, 2 to 3 minutes. Transfer to a serving platter. Thinly slice the meat against the grain, arrange on the platter with the asparagus, top both with dollops of the butter, and serve.