Grilled Glazed Steak and Asparagus
A delicious combination of flank steak and asparagus grilled to perfection, glazed with a savory-sweet mixture of oyster sauce, balsamic vinegar, and grainy mustard with a hint of heat from red pepper flakes.
Ingredients
- •¼ cup oyster sauce
- •2 tablespoons balsamic vinegar
- •1 teaspoon grainy mustard
- •½ teaspoon hot red-pepper flakes
- •1 pound asparagus
- •1½ pounds flank steak
- •4 pieces skewers
Cooking Instructions
- 1.
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
10 min
- 2.
Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
5 min
- 3.
Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
10 min
- 4.
Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
10 min
- 5.
Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.
15 min
