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Flap Steak Grilled and Asparagus with Béarnaise Butter

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Flap Steak Grilled and Asparagus with Béarnaise Butter


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.

Serves 4

 

#

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

*

 

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.

 

 

Nutrition information (per serving): 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

 


 

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