Flap Steak + Asparagus + Salsa Verde

Fast & Tasty Weeknight Dinner

Feeds 4

1 1/2 lbs. flap flank or hangar steak
2 Tbsp. butter
1 tsp. kosher salt
1/2 tsp. cracked black pepper
2 cloves fresh garlic, crushed

2 lbs. asparagus
1 Tbsp. olive oil
1 Tbsp. fresh herbs, chopped (dill, oregano, parsley, anything you’ve got on hand)
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper

Preheat oven to 425 degrees. Wash and trim your asparagus, and arrange on a baking sheet. Drizzle with oil, salt, and pepper, and place in the hot oven to roast for 15-20 minutes while you prepare the steak.

Preheat your cast iron pan over medium-high heat. Pat each side of your steak with the salt and pepper. Melt the butter in the pan, and lay your steak down to begin to sear. Cook on the first side for 4-5 minutes or until it’s caramelized and juices are pooling on the uncooked side of the meat. Flip and cook for 2-3 minutes on the other side. This gives you a medium steak at just under one inch thick. Adjust cooking slightly longer for a thicker steak and shorter for a thinner steak. If you’ve got multiple pieces of steak to cook, begin to cook the second steak while the first steaks rests. Remove steaks from the pan.

Once you’ve cooked all the meat, turn your hot pan off and remove it from the heat. Add the garlic to the pan and stir around with the meat drippings. Coat the steaks in the gently cooked garlic. Remove from the pan and slice against the grain. Remove the asparagus from the oven and top with fresh herbs. Spoon salsa verde over the steak to finish (see below). Feel free to make a little rice or couscous to complete the meal.

Salsa Verde

1/4 cup capers
1 garlic clove
1 Tbsp. chopped red onion
1 cup flat leaf parsley
Zest and juice of one lemon
1/2 cup olive oil

Pulse all ingredients, except the oil, in your food processor until you’ve got an even fine chop. Gently stir the herb mixture into the oil to avoid emulsifying it. Spoon over cooked meats and vegetables.