15-Minute Grilled Skirt Steak with Pesto Butter
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 608
- Total Fat
- 49
- Saturated Fat
- 17
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 38
- Cholesterol
- 142
- Sodium
- 759
- Total: 15 min
- Active: 15 min
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 (1/2 stick) unsalted butter, softened
1 pound thin asparagus (see Cook's Note)
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 thicker asparagus for this recipe, but you will need to adjust the cooking time accordingly.