15-Minute Grilled Skirt Steak with Pesto Butter

15-Minute Grilled Skirt Steak with Pesto Butter

 

15-Minute Grilled Skirt Steak with Pesto Butter

Directions

Special equipment: a large cast-iron grill pan

Preheat a large cast-iron grill pan over 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 pan 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.

Cook's Note

You can use larger asparagus for this recipe, but you will need to adjust the cooking time accordingly.

Ingredients

·       1 1/2 pounds skirt steak

·       3 tablespoons canola oil

·       Kosher salt and freshly ground black pepper

·       1/4 cup store-bought basil pesto

·       4 tablespoons unsalted butter, softened

·       1 pound thin asparagus (see Cook's Note)