15-Minute Grilled Skirt Steak with Pesto Butter

Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.
  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 4 servings
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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)


Special equipment:
a large cast-iron grill pan
  1. 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).
  2. Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl. 
  3. 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.
  4. 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.

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