Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

Ingredients

• 2 pounds asparagus trimmed
• 1.5 pounds flank steak 
• 0.3 pound gorgonzola cheese crumbled
• 1 cup heavy cream 
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil 
• 0.3 teaspoon onion powder 
• 0.3 cup paprika 
• 1 tablespoon butter salted softened
• 1  shallots minced
• 1 tablespoon sugar 

Equipment

• bowl
• sauce pan
• whisk
• grill
• aluminum foil
• grill pan

Directions

1. Melt 1 tablespoon butter in a medium saucepan over medium heat.
2. Add the shallot and cook until tender, about 1 minute.
3. Add the heavy cream and simmer until reduced by half.
4. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
5. Heat a grill pan over medium heat.
6. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once.
7. Remove from the heat and cover with foil.
8. Let the steak rest for 5 minutes before slicing.
9. Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.)
10. Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
11. Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
12. Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.
13. Photograph by Tina Rupp