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Grilled Steaks & Asparagus With Rosemary Garlic Butter

Wow your family and guests with charred asparagus, juicy steak, and a dash of rosemary garlic butter.

Ingredients

    • Rosemary Garlic Butter
    • 3 tbsp (45 mL) butter, softened
    • 2 tsp (10 mL) finely chopped fresh rosemary
    • 1 garlic clove, pressed
    • Steak and Asparagus
    • 2 boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./250–283 g each)
    • 1¼ tsp (6 mL) salt, divided
    • ½ tsp (2 mL) black pepper
    • Oil for brushing
    • 1 bunch asparagus, trimmed
    • ½ small lemon

Directions

  1. For the butter, combine all the ingredients in a small bowl; set aside.
  2. Press 'PROBE'. Set the Deluxe Electric Grill & Griddle plates to 400°F (200°C) and set your desired doneness.
  3. When preheated, season both sides of the steaks with 1 tsp (5 mL) of salt (see cook’s tips) and the pepper. Insert the probe into thickest part of one steak. Brush the grill plates with oil and place the steaks on grill; cook in the Closed position.
  4. When done, transfer to a cutting board and top with about ¾ of the butter mixture. Let stand for at least 5 minutes.
  5. Meanwhile, set the Deluxe Electric Grill & Griddle to 'GRILL' for 3 minutes.
  6. When preheated, add the asparagus in a single layer; season with the remaining salt. Close the lid and cook until crisp-tender, 2–3 minutes. Spread the remaining butter mixture over the asparagus and squeeze with lemon.
  7. Cut the steak into thick slices and serve with the asparagus.