Serves4 to 6
- Active time:20 min
- Start to finish:40 min
May 2008
The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill. View more of our favorite recipes from this issue.
-
1/4
cup
oyster sauce
-
2
tablespoons
balsamic vinegar
-
1
teaspoon
grainy mustard
-
1/2
teaspoon
hot red-pepper flakes
-
1
lb
medium asparagus, trimmed
-
1 1/2
lb
flank steak
-
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “
Grilling Procedure.”
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Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
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Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
-
Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
-
Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.
Cooks’ note: Steak and asparagus can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 8 to 12 minutes.
