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.
Directions for: 15-Minute Grilled Skirt Steak with Pesto Butter
Ingredients
1 lb(s) skirt steak
3 Tbsp canola oil
Kosher salt and freshly ground black pepper
cup store-bought basil pesto
4 Tbsp unsalted butter, softened
1 lb(s) thin asparagus (see Cook's Note)
Directions
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.
Tips and Substitutions
Special equipment: a large cast-iron grill pan
Cooks NoteYou can use larger asparagus for this recipe, but you will need to adjust the cooking time accordingly.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2017 Television Food Network, G.P. all rights reserved.
See more: Beef, Dinner, Vegetables