Grilled Flap Steak and Asparagus with Béarnaise Butter

Ingredients

• 2 Flap Steaks
• 1 bunch Asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons Olive Oil
• Salt and freshly ground Black Pepper, to taste
• 2 tablespoons Butter, melted
• 1/4 cup Shallots, minced
• 1/4 cup White Wine Vinegar
• 2 Egg Yolks
• 1/2 cup Unsalted Butter, melted and cooled slightly
• 2 tablespoons fresh Tarragon Leaves, chopped
• Juice of 1 Lemon

Directions

1. Pull the tarragon leaves off the stems, mince the leaves until you have about 2 tsp., and keep them nearby. In an 8-inch skillet, warm 1 Tbs. of the butter over medium-low heat. Stir in the shallot and tarragon stems, then cook, stirring often, until the shallot turns translucent, about 2 minutes.
2. Pour in the wine, vinegar, and 1 Tbs. water. Raise the heat to medium and cook until almost all of the liquid has cooked away, about 3 minutes. Scrape the mixture into a small bowl, take out and discard the tarragon stems, and cool it fully. Add the remaining 3 Tbs. butter, the minced tarragon, 1/4 tsp. salt, and 1/8 tsp. pepper, then mash everything together with a fork until it is evenly blended. Hold it aside until you need it.
3. Heat a gas or charcoal grill to medium-high, 400°F to 475°F. Set the meat and asparagus on opposite sides of a large rimmed baking sheet, or something similar. Drizzle with the olive oil, then season well with salt and pepper.
4. Grill the meat, flipping it every 2 minutes, until it is done the way you like it, 6 to 8 minutes for medium, 140°F. Move it to a cutting board, tent it loosely with foil, and let it rest. While the meat rests, grill the asparagus, turning after 1 minute, until tender with a little char, 2 to 3 minutes. Move the asparagus to a serving platter. Cut the meat thinly against the grain, place it on the platter with the asparagus, spoon small dollops of the butter over both, and serve.