Grilled Steaks & Chile Butter with Rosemary Fingerling Potatoes & Asparagus

Grilled Steaks & Chile Butter

with Rosemary Fingerling Potatoes & Asparagus

40 MIN
+$1.45/serving 4 Servings
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  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Flank Steaks

    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity--grilling! To complement our grilled steaks, we're making a foil packet of fingerling potatoes and woodsy rosemary sprigs for herbaceous flavor, and easy cleanup!
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Grilled Steaks & Chile Butter with Rosemary Fingerling Potatoes & Asparagus
    Title
    • 4 Flank Steaks
    • 1¼ lbs Fingerling Potatoes
    • 1 Red Onion
    • ¾ lb Asparagus
    • 1 Lemon
    • 1 bunch Rosemary
    • 1 oz Pickled Peppadew Peppers
    • ⅓ cup Salsa Verde
    • ¼ cup Grated Romano Cheese
    • 1 oz Butter
    • 1½ tsps Calabrian Chile Paste
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve the lemon crosswise; remove the seeds. Place the halved lemon in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Snap off and discard the tough, woody stem ends of the asparagus. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact. Place the prepared asparagus and onion rounds in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Roughly chop the peppers.

    Assemble the foil packet & grill the potatoes
    2 Assemble the foil packet & grill the potatoes

    Place a large piece of foil on a work surface. Transfer the halved potatoes and rosemary sprigs to the center of the foil; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to combine. Fold the foil in half over the seasoned potatoes. Fold the three open edges inwards to completely seal the packet. Grill 20 to 22 minutes, or until the potatoes are tender when pierced with a fork. Transfer to a work surface. Carefully discard the rosemary sprigs.

    Grill the steaks & lemon
    3 Grill the steaks & lemon

    Meanwhile, pat the steaks dry with paper towels; drizzle with 2 teaspoons of olive oil and season with salt and pepper on both sides. Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Grill the halved lemon, cut side down, 3 to 4 minutes, or until charred and softened. Transfer to a work surface.

    *An instant-read thermometer should register 145°F.

    Grill & finish the vegetables
    4 Grill & finish the vegetables

    While the steaks rest, grill the onion rounds 3 to 4 minutes per side, or until charred and tender. Transfer to a cutting board. Grill the asparagus 5 to 6 minutes, turning occasionally, or until charred and tender. Transfer to a large bowl. Roughly chop the grilled onion; transfer to the bowl of grilled asparagus. Add the grilled potatoes, chopped peppers, salsa verde, and the juice of 1 grilled lemon half. Toss to coat. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

    In a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired.Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished vegetables. Squeeze the juice of the remaining grilled lemon half over the steak and vegetables. Top the steaks with the chile butter. Garnish the vegetables with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve the lemon crosswise; remove the seeds. Place the halved lemon in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Snap off and discard the tough, woody stem ends of the asparagus. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact. Place the prepared asparagus and onion rounds in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Roughly chop the peppers.

    2 Assemble the foil packet & grill the potatoes

    Place a large piece of foil on a work surface. Transfer the halved potatoes and rosemary sprigs to the center of the foil; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to combine. Fold the foil in half over the seasoned potatoes. Fold the three open edges inwards to completely seal the packet. Grill 20 to 22 minutes, or until the potatoes are tender when pierced with a fork. Transfer to a work surface. Carefully discard the rosemary sprigs.

    Assemble the foil packet & grill the potatoes
    Grill the steaks & lemon
    3 Grill the steaks & lemon

    Meanwhile, pat the steaks dry with paper towels; drizzle with 2 teaspoons of olive oil and season with salt and pepper on both sides. Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Grill the halved lemon, cut side down, 3 to 4 minutes, or until charred and softened. Transfer to a work surface.

    *An instant-read thermometer should register 145°F.

    4 Grill & finish the vegetables

    While the steaks rest, grill the onion rounds 3 to 4 minutes per side, or until charred and tender. Transfer to a cutting board. Grill the asparagus 5 to 6 minutes, turning occasionally, or until charred and tender. Transfer to a large bowl. Roughly chop the grilled onion; transfer to the bowl of grilled asparagus. Add the grilled potatoes, chopped peppers, salsa verde, and the juice of 1 grilled lemon half. Toss to coat. Taste, then season with salt and pepper if desired.

    Grill & finish the vegetables
    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

    In a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired.Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished vegetables. Squeeze the juice of the remaining grilled lemon half over the steak and vegetables. Top the steaks with the chile butter. Garnish the vegetables with the cheese. Enjoy!

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