Flank steak tagliata with chimichurri butter

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 616 Kcal, 51g Protein, 6g Carbohydrates, 41g Fat


  • Chimichurri butter
  • 100 g butter, soft
  • 1 onions, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 0.25 bunch oregano, finely chopped
  • 1 garlic clove, pressed
  • 0.5 tsp salt
  • Asparagus
  • 1 tbsp olive oil
  • 500 g thin green asparagus
  • 1 aluminium grill tray perforated
  • To grill
  • 4 Flank Steak (each approx. 170 g)
  • 0.5 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper

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  • Chimichurri butter

    Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the onion and all the other ingredients up to and including the chilli, season with salt. Place the butter on a piece of baking paper, shape into a roll, refrigerate for approx. 30 mins.
  • Asparagus

    Mix the asparagus with the oil in an aluminium grill tray.
  • To grill

    Charcoal/gas/electric grill: Brush the steaks with oil, cover and grill over/on a very high heat (approx. 250°C) for approx. 1½ mins. on each side, season. Cover the steaks and leave to rest for approx. 5 mins. Grill the asparagus over/on a very high heat for approx. 5 mins., turning occasionally, season at the end. Carve the steak into thin slices, plate up with the asparagus. Serve with the chimichurri butter.
  • Tip:

    Instead of using thin green asparagus, cut regular green asparagus in half lengthwise and grill for approx. 10 mins.

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