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Flank steak tagliata with chimichurri butter
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 616
  • Fat about 41g
  • Carbohydrates about 6g
  • Protein about 51g
This is needed
This is needed for 4 people
Chimichurri butter
  • 100 g butter, soft
  • 1 onions, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 garlic clove, pressed
  • 0.25 bunch oregano, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 0.5 tsp salt
  • 500 g thin green asparagus
  • 1 aluminium grill tray perforated
  • 1 tbsp olive oil
To grill
  • 4 Flank Steak (each approx. 170 g)
  • 0.5 tbsp olive oil
  • a little pepper
  • 1 tsp salt
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Chimichurri butter
Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the onion and all the other ingredients up to and including the chilli, season with salt. Place the butter on a piece of baking paper, shape into a roll, refrigerate for approx. 30 mins.
Mix the asparagus with the oil in an aluminium grill tray.
To grill
Charcoal/gas/electric grill: Brush the steaks with oil, cover and grill over/on a very high heat (approx. 250 °C for approx. 1½ mins. on each side, season. Cover the steaks and leave to rest for approx. 5 mins. Grill the asparagus over/on a very high heat for approx. 5 mins., turning occasionally, season at the end. Carve the steak into thin slices, plate up with the asparagus. Serve with the chimichurri butter.