Grilled Flap Steak and Asparagus with Béarnaise Butter

Directions

Strip the tarragon leaves from the stems, finely chop the leaves to yield about 2 tsp. , and set aside. In an 8-inch skillet, melt 1 Tbs. of the butter over medium-low heat. Add the shallot and tarragon stems, and cook, stirring frequently, until the shallot is translucent, about 2 minutes. Add the wine, vinegar, and 1 Tbs. water, increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely. Add the remaining 3 Tbs. butter, the chopped tarragon, 1/4 tsp. salt, and 1/8 tsp. pepper, and mix with a fork until well combined. Set aside until ready to use. Prepare a medium-high gas or charcoal grill fire. Put the meat and asparagus on separate sides of a large rimmed baking sheet . Coat with the olive oil, and season generously with salt and pepper. Grill the meat, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium . Transfer to a cutting board, cover loosely with foil, and let rest. Meanwhile, grill the asparagus, turning after 1 minute, until charred and tender, 2 to 3 minutes. Transfer to a serving platter. Thinly slice the meat against the grain, arrange on the platter with the asparagus, top both with dollops of the butter, and serve.