Grilled Marinated Flank Steak with Egg and Prosciutto-Smothered Asparagus
Looking for an elegant but easy dinner? This is your go-to.
I make it often, and it’s a hit every single time. I originally came across
these recipes, separately, in my copy of Ina Garten’s cookbook, Foolproof,
and have since tweaked the steak marinade to my liking and changed the
asparagus recipe ever so slightly. Together, the steak with asparagus stack are
Oh, and they are delicious served with a lemon tart for
dessert, in case you were wondering. Aren’t I helpful like that? 😉
Contessa, and this is no exception. Her recipe links are below if you’d
like to try her originals.
Steak with Egg and Prosciutto smothered Asparagus
salt and pepper
steak in liquid and cover with plastic wrap in the fridge for 2+ hours.
before grilling. Then, place on medium-high gas grill for 5 minutes on each
side for a rare steak, more for preferred doneness.
until it becomes somewhat crispy, about 5 minutes. Remove from oven and set
stalks in olive oil on a sheet pan, and drizzle with salt and pepper.
shredded parmesan cheese, then return to oven for an additional 5-10 minutes or
just until tender. Remove from oven and drizzle lightly with lemon juice.
leaving the center runny to make a sauce for the asparagus and prosciutto, if
and an egg, in that order, then serve with several slices of flank steak.