First day of summer means end of school for some, allergies for most, and BBQ season has officially begun. That doesn’t mean we haven’t fired up the grill several times already. When I plan on grilling out, I try to make sure that if it can be grilled it will be grilled.
I usually complain how the asparagus in my garden is not producing, it is still not where I think it should be; more like where I want it to be. But I was pleasantly pleased with how many cuttings I was able to harvest.
I don’t usually make compound butters and I am not sure why I don’t; they taste delicious and they are very easy to make.
This is a great weeknight dinner if you need it to be or a date night meal with a nice glass of wine.
2 large sprigs fresh tarragon
4 Tbs unsalted butter, softened
2 Tbs minced shallot
1 Tbs dry white wine
1 Tbs white wine vinegar
1 Tbs water
Kosher salt and freshly cracked black pepper
1 ½ lb. beef flap meat – aka sirloin tip – cut so they are uniform sized pieces
1 bunch of asparagus – trimmed
T Tbs olive oil
Strip the tarragon leaves from the stems, finely chop the leaves; about 2 tsp. And set aside.
In a skillet over medium-low heat melt 1 Tbs butter along with the shallots and the tarragon stems. Cook for a couple of minutes till the shallots are translucent. Add the wine, vinegar and 1 Tbs of 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 stems and let cool complete.
Once cooled add the last 3 Tbs butter, the chopped tarragon, ¼ tsp kosher salt, and ⅛ tsp pepper. Mix with a fork until well combined. Set aside until ready to use.
Steak and Asparagus
Heat your grill to high about 400’F – 475’F
Using a sheet pan place some plastic wrap down; use one end for the beef and the other for the asparagus. Coat both with olive oil and season generously with kosher salt and fresh cracked black pepper.
Grill the meat turning every 2 minutes. Around 6-8 minutes, you are looking for medium rare 140’F for best flavors.
Remove plastic wrap place beef on sheet pan cover loosely with foil, while it is resting, cook asparagus turning once till slightly charred 2-3 minutes.
Thinly slice the meat against the grain, arrange on plates or a platter with the asparagus, top both with dollops of the butter.