Grilled Skirt Steak with Pesto in 15 Minutes

Ingredients:

• 700 gr. skirt steak
• 3 tbsp. l. rapeseed oil (canola)
• 1/4 cup store-bought basil pesto
• 55 g unsalted butter, softened
• 450 g of thin asparagus
• Special equipment: large cast iron grill pan

Preparation:

1. Heat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 equal pieces, rub with half the vegetable oil, and season generously with salt and black pepper.
2. Grill, turning once, until browned on both sides and cooked to your liking, 6 to 10 minutes for medium-rare (depending on steak thickness).
3. Meanwhile, in a small bowl, combine pesto, butter, and a pinch each of salt and black pepper.
4. Trim the tough ends of the asparagus. Toss the asparagus with the remaining vegetable oil and a generous pinch of salt and black pepper. Transfer the steaks to a cutting board to rest for a few minutes.
5. Place the asparagus in a single layer on the grill pan (in batches if necessary) and grill, turning once, until charred in spots and crisp-tender, about 2 minutes.
6. Divide the steaks and asparagus among 4 plates; drizzle each steak with a spoonful of pesto oil. Serve immediately.
   
   Note
   
   You can use thicker asparagus for this recipe, but keep in mind that it will take longer to roast.