Grilled Skirt Steak with Pesto in 15 Minutes
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 608, total fat 49 G., saturated fats 17 G., proteins 38 G., carbohydrates 6 G., fiber 3 G., cholesterol 142 mg, sodium 759 mg, sugar 2 G.
Calories 608, total fat 49 G., saturated fats 17 G., proteins 38 G., carbohydrates 6 G., fiber 3 G., cholesterol 142 mg, sodium 759 mg, sugar 2 G.
The star of this 15-minute dinner is skirt steak, a deliciously flavorful cut of beef that cooks quickly. Pan-fried, the steak is topped with melting pesto butter and served with sautéed asparagus. Keep this recipe on hand for when guests arrive and you want to impress them with a delicious dish without the hassle.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 gr. skirt steak
- 3 tbsp. l. rapeseed oil (canola)
- 1/4 cup store-bought basil pesto
- 55 g unsalted butter, softened
- 450 g of thin asparagus
- Special equipment: large cast iron grill pan
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Cooking the dish according to the recipe:
- Heat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 equal pieces, rub with half the vegetable oil, and season generously with salt and black pepper.
- Grill, turning once, until browned on both sides and cooked to your liking, 6 to 10 minutes for medium-rare (depending on steak thickness).
- Meanwhile, in a small bowl, combine pesto, butter, and a pinch each of salt and black pepper.
- Trim the tough ends of the asparagus. Toss the asparagus with the remaining vegetable oil and a generous pinch of salt and black pepper. Transfer the steaks to a cutting board to rest for a few minutes.
- Place the asparagus in a single layer on the grill pan (in batches if necessary) and grill, turning once, until charred in spots and crisp-tender, about 2 minutes.
- Divide the steaks and asparagus among 4 plates; drizzle each steak with a spoonful of pesto oil. Serve immediately.
Note
You can use thicker asparagus for this recipe, but keep in mind that it will take longer to roast.
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