Grilled Steak and Asparagus with Parmesan Tomatoes

Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes


Compound Butter

1/2 cup (1 stick) butter, room temperature

2 tbs finely chopped shallots

1 garlic clove, grated

1 tablespoon chopped chipotle chilies in adobo

1 tablespoon fresh thyme leaves

1 teaspoon smoked paprika


1 bone-in rib-eye steak (about 1 1/2 lb and 1 1/2 inches thick)

Kosher salt and freshly ground black pepper

Parmesan Tomatoes:

1 cup panko (Japanese breadcrumbs)

3/4 cup freshly grated Parmesan cheese (about 3 ounces)

1 garlic clove, minced

2 large tomatoes, cut crosswise in half

2 tablespoons olive oil


1 1/4 pounds asparagus, tough bottoms trimmed and discarded

1 tablespoon olive oil

Finely grated zest of 1/2 lemon

1/4 teaspoon red pepper flakes


To make compound butter:

  1. Mix butter, shallots, garlic, chile, thyme, and paprika in a bowl to blend. Season to taste with salt and pepper.

To prepare tomatoes:

  1. In a medium bowl, mix Parmesan cheese, and garlic. Place tomatoes on a small rimmed baking sheet and coat them all over with 1 tablespoon of olive oil.
  2. Turn tomatoes cut side up and then season them all over with salt and pepper and mound a generous topping of Parmesan mixture onto top of each tomato. Drizzle with remaining 1 tablespoon olive oil. Broil until topping is golden brown and tomatoes are warmed through.

Meanwhile, to prepare steak and asparagus:

  1. In a large bowl, toss broccolini with olive oil, lemon zest, and red pepper flakes to coat. Season with salt and pepper.
  2. Leave steak at room temperature for 30 minutes before cooking.
  3. Preheat 12-inch Fry Pan over medium-high heat. Pat steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.
  4. Grill steaks for 2 minutes on each side, then transfer to rack set on baking sheet. Let steak rest for 5 minutes. Repeat cooking and resting 2 more times. The steak should be dark brown and caramelized on bottom and medium-rare in center.
  5. Reduce heat to medium-high. Add slice of compound butter to each steak. Cook steak, using a spoon to baste melted butter over steak as it cooks, for about 5 minutes, or until an instant-read thermometer inserted horizontally into center of steak reads 130°F for medium-rare. Transfer to trivet set over baking sheet to rest 5 minutes.
  6. Top steak with some more compound butter. Cut steak across grain into 1/2-inch-thick slices and serve with remaining compound butter.
  7. Meanwhile, coat asparagus with 1 tbs oil, lemon, and pepper flakes and grill for about 5 minutes, or until asparagus is crisp-tender and beginning to char.

To serve:

8. Divide sliced steak, tomatoes, and asparagus among four dinner plates. Sprinkle with salt and serve.

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