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 mouth-watering.
Oh, and they are delicious served with a lemon tart for dessert, in case you were wondering. Aren’t I helpful like that? ;)
Truly, I like everything from The Barefoot Contessa, and this is no exception. Her recipe links are below if you’d like to try her originals.
Grilled Marinated Flank Steak with Egg and Prosciutto smothered Asparagus
Ingredients for the steak:
1 flank steak (2-2½ lbs)
1/3 cup dry white wine
1/3 cup whole grain mustard plus 2 tbs. turmeric
1 small jar caper berries with juice
4 cloves garlic, chopped
½ cup rosemary, thyme, and sage leaves, rough chopped
salt and pepper
Ingredients for the asparagus/prosciutto/egg:
2 bunches fresh asparagus
½ cup freshly shredded parmesan cheese
salt and pepper
olive oil (I prefer Olea brand)
4 slices prosciutto
4 extra large or jumbo eggs
For the steak prep:
In a glass dish, mix all ingredients except steak. Place steak in liquid and cover with plastic wrap in the fridge for 2+ hours.
Once ready to grill, allow to rest for 20 minutes on counter before grilling. Then, place on medium-high gas grill for 5 minutes on each side for a rare steak, more for preferred doneness.
Slice and serve with the asparagus/egg/prosciutto (see below).
For the asparagus prep:
Heat oven to 425 degrees.
Place prosciutto on a wire rack in the oven and roast just until it becomes somewhat crispy, about 5 minutes. Remove from oven and set aside.
While the prosciutto is roasting, toss trimmed asparagus stalks in olive oil on a sheet pan, and drizzle with salt and pepper.
Place in oven for 10 minutes, take out and sprinkle with 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.
Fry one egg per person in a pan with butter and olive oil, leaving the center runny to make a sauce for the asparagus and prosciutto, if desired.
Stack a helping of asparagus, a slice of roasted prosciutto, and an egg, in that order, then serve with several slices of flank steak.
Recipe inspired by two Ina Garten favorites: