John Myers
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Beef Flank with Asparagus from Kettle Grill
The perfect beef flank with asparagus from kettle grill recipe with a picture and simple step-by-step instructions.
for the meat:
- Beef flank
- 1 tbsp Olive oil
- Sea salt and pepper from the mill
- Rosemary and thyme, dried
for the asparagus:
- 1 kg Fresh asparagus
- Salt, sugar, vinegar
- 1 Flakes Butter
- 1 tbsp Clarified butter
- 1 tbsp Powdered sugar
- 1 shot White wine
Preparation:
- Cut four steaks a`120-130 gr. From the flank, marinate with olive oil and refrigerate. In the meantime, prepare the grill. Peel the fresh asparagus, cut off the woody ends and cut diagonally into pieces approx. 3 cm long. (I don’t throw away the peel and ends. I make a stock for asparagus cream soup – see recipe) Blanch in boiling salted water with a splash of vinegar and a flake of butter for about 4 minutes. Take out of the pot with a slotted spoon and allow to drain. (Sud -> asparagus cream soup). Make a seasoning mix from sea salt, pepper, rosemary and thyme.
- In a grill pan – over the embers – fry the asparagus vigorously in clarified butter on all sides, sprinkle with powdered sugar, caramelize briefly and deglaze with a dash of white wine. Then slide off the embers. possibly season with salt and pepper from the mill.
- Sear the steaks over the embers on all sides, remove them from the embers and cook with the lid closed to the desired cooking level (should be pink on the inside). Finally sprinkle with the seasoning mixture. Have fun grilling !!!
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