Difficulty: Easy
Servings: 4 servings
Nutritional Information (per serving):
- Calories: 608
- Total Fat: 49 g
- Saturated Fat: 17 g
- Carbohydrates: 6 g
- Dietary Fiber: 3 g
- Sugar: 2 g
- Protein: 38 g
- Cholesterol: 142 mg
- Sodium: 759 mg
Total Time: 15 minutes
Active Time: 15 minutes

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 (see Cook's Note)

Craving a quick, flavorful steak dinner that sizzles with summer vibes? This 15-minute grilled skirt steak with asparagus and vibrant pesto butter will have you fired up in the kitchenjuicy, charred perfection ready to impress!

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Special Equipment:
a large cast-iron grill pan

Fire up a large cast-iron grill pan over high heat for about 2 minutes. Slice the skirt steak into 4 equal portions, brush with half the canola oil, and season generously with salt and pepper. Grill, flipping once, until charred on both sides and cooked to your likingaim for medium-rare in 6 to 10 minutes depending on thickness.
While grilling, mix the pesto, softened butter, and a pinch of salt and pepper in a small bowl until creamy and irresistible.
Trim tough ends from the asparagus, toss with remaining oil, salt, and pepper. Rest steaks on a cutting board. Grill asparagus in batches if needed, flipping once, until charred and crisp-tender, about 2 minutes.
Plate the steaks and asparagus. Top each steak with a generous dollop of pesto butter. Serve immediately for maximum flavor explosion!

Note: For thicker asparagus, extend cooking time until perfectly tender-crisp.