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Recipe

Grilled Flap Steak and Asparagus with Béarnaise Butter

Scott Phillips

Servings: 4

A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. If you have any left over, try it on salmon or rice.

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 flap meat, cut into pieces of even thickness, if necessary
  • 1 bunch asparagus, preferably thick, trimmed
  • 1 Tbs. olive oil

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 115
      Sodium (mg): 360
      Carbohydrates (g): 3
      Fiber (g): 1
      Sugar (g): 1
      Protein (g): 38

Preparation

  • 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.

Make Ahead Tips

The butter may be made up to 1 week ahead; refrigerate and return to room temperature before using.

Reviews

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Reviews

  • Krispie | 06/14/2016

    This was delicious and easy to make. I served it to company and everyone loved it. I would make a little more butter than the recipe called for - it was delicious and seemed a little light for the amount of meat and asparagus.

  • Raynfigi | 05/28/2016

    Perfection. Absolutely delicious. I will cook this all summer. Thank you

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