Time: 50 min.
Complexity: easily
Servings: 4

At first glance, this sumptuous dinner may seem like it takes forever to prepare, but it doesn't. You don't even have to fire up the grill! Simply sear the steak in a grill pan until medium-rare (the meat will finish cooking while it rests!), sauté the asparagus in the same pan, and top it all with a perfectly seasoned, creamy Gorgonzola sauce.

Ingredients:

• 1 tbsp salted butter + 110 g slightly softened butter
• 1 small shallot, chopped
• 1 cup heavy cream
• 110 g crumbled Gorgonzola cheese
• Coarse salt and freshly ground black pepper
• 700 g flank steak (beef flank steak)
• 2 tbsp. l. olive oil
• 1 tbsp. sugar
• 1/4 cup paprika
• 1/4 tsp onion powder
• 900 g large asparagus, ends trimmed
• Butter with barbecue spice mix, see recipe below, for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, asparagus, Gorgonzola cheese, shallots, cream, barbecue seasoning, onion powder, paprika

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Preparation:

Step 1
• Creamy sauce with gorgonzola and black pepper:
  
  In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the shallots and cook until softened, about 1 minute. Add the heavy cream and cook until reduced by half. Stir in the Gorgonzola until melted. Season with salt and pepper. Keep warm.
Step 2
• Preheat a grill pan over medium heat. Lightly brush the steak with 1 tablespoon of olive oil and season generously with salt and pepper. Grill the steak for 4–5 minutes per side until medium-rare, turning once. Remove from heat and cover with foil. Let the steak rest for 5 minutes, then slice.
Step 3
• Butter with barbecue spice mix:
  
  Butter will add more flavor and richness to the steak, and it's the finishing touch to soften the texture. The butter is seasoned with a spice blend; store the remaining seasoning in a tightly sealed container for up to 6 months and use in other recipes..
  
  Meanwhile, in a small bowl, combine the sugar, paprika, and onion powder. Combine 110g of softened butter with 3 teaspoons of the spice mix in a small bowl; cover and refrigerate.
Step 4
• Toss the asparagus with 1 teaspoon barbecue spice mix and the remaining 1 tablespoon olive oil; season with salt and pepper to taste. Grill the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total.
Step 5
• Slice the steak into 0.3cm thick slices. Drizzle with the Gorgonzola cream sauce and serve with asparagus and a little barbecue oil.

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