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Grilled Flap Steak and Asparagus with Béarnaise Butter

June 4, 2016



  • 2 lg. sprigs fresh tarragon
  • 2 oz. (4 T) unsalted butter, softened
  • 2 T minced shallot
  • 1 T dry white wine or vermouth
  • I T 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 T 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 T 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 T 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 T butter, the chopped tarragon 1/4 t salt, and 1/8 t pepper and mix with a fork until well combined. Set aside until reedy to use. (The butter may be made up to a week ahead , refrigerate and return to room temperature before using.)

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 to medium (14O°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.

Serves 4


From → Beef

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