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Father’s Day Recipe

Grilled Skirt Steak with Pesto Butter


1 1/2 pounds skirt steak

3 tablespoons canola oil

Kosher salt and freshly ground black pepper

1/4 cup store-bought basil pesto 

4 tablespoons (1/2 stick) unsalted butter, softened

1 pound thin asparagus


 Special equipment: a large cast-iron grill pan

  1. Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
  2. Meanwhile, whisk together the pesto, butter, and a pinch of salt and pepper in a small bowl. 
  3. Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
  4. Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

Cook’s Note

You can use thicker asparagus for this recipe, but you will need to adjust the cooking time accordingly.

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