Why slice against the grain?

Flank steak has long, tough muscle fibers. Slicing across them shortens the fibers, making the meat much easier to chew.

Can I make the chimichurri butter ahead of time?

Yes, you can roll the butter into a log using parchment paper and keep it in the fridge for up to a week.

What if I don't have an outdoor grill?

You can achieve similar results using a cast-iron grill pan over medium-high heat on your stovetop.

Grilled Flank Steak and Asparagus with Chimichurri Butter

Name: Grilled Flank Steak and Asparagus with Chimichurri Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 lbs flank steak; 1 lb asparagus, ends trimmed; 4 tbsp unsalted butter, softened; 0.25 cup fresh parsley, chopped; 1 tbsp fresh oregano, minced; 2 cloves garlic, minced; 1 tbsp red wine vinegar; 2 tbsp olive oil; 1 tsp kosher salt; 0.5 tsp black pepper

There is something about the smell of a hot grill on a Tuesday night that makes the whole week feel better. I used to be intimidated by flank steak, worrying it would turn into leather if I looked at it the wrong way. Once I realized it only needs a few minutes of high heat and a proper rest, it became my go-to for quick dinners.

This version pairs the meat with tender-crisp asparagus, and the real secret is the chimichurri butter. It takes the classic herb sauce and mixes it with softened butter, which melts into the steak and vegetables right as they come off the heat. It adds a richness that cuts through the acidity of the vinegar and fresh parsley.

My best piece of advice? Don't skip the resting period. Even if you are starving, letting that steak sit for ten minutes is what keeps the juices inside rather than all over your cutting board. It makes all the difference in the texture of the finished meal.