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Make Chef Curtis Stone's Grilled Steak And Asparagus With Parmesan Tomatoes

See the delicious recipe he shared on The Talk below and make it at home!
Posted on Jun 29, 2020 | 11:00am
Chef Curtis Stone is the first guest for The Talk's “Food for the Fourth” series. 

Here's the recipe he shared with the hosts for you to try out at home!

Grilled Steak and Asparagus with Parmesan Tomatoes

Ingredients:
Compound Butter:
1/2 cup (1 stick) butter, room temperature
2 tbs finely chopped shallots
1 tsp grated garlic
1 tbs chopped chipotle chilies in adobo
1 tbs chopped fresh thyme
1 tsp smoked paprika

Steak:
1 boneless rib-eye (about 1 1/2 lb and 1 1/2 inches thick)
Kosher salt

Parmesan Tomatoes:
3/4 cup freshly grated Parmesan cheese (about 3 ounces)
3 tablespoons panko (Japanese bread crumbs)
3 tablespoons finely chopped fresh basil
1 garlic clove, minced
4 medium tomatoes (about 6 ounces each), cut crosswise in half
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Asparagus:
1 1/4 pounds asparagus, tough bottoms trimmed and discarded
1 tablespoon olive oil
2 garlic cloves, finely chopped
Finely grated zest of 1/2 lemon
1/4 teaspoon red pepper flakes

Directions:
To make compound butter:


1. Mix butter, shallots, garlic, chile, thyme, and paprika in a bowl to blend. Lay a sheet of parchment paper on a work surface. Spoon butter mixture over center of paper.

2. Roll butter mixture into a cylinder. Refrigerate at least 2 to 3 hours or overnight.

To prepare tomatoes:

1. In a medium bowl, mix the Parmesan cheese, panko, garlic, and basil. Place the tomatoes on a small rimmed baking sheet and coat them all over with 1 tablespoon of the olive oil.

2. Turn the tomatoes cut side up and then season them all over with salt and pepper and pat a generous topping of the Parmesan mixture onto the top of each one. Drizzle with the remaining 1 tablespoon olive oil. Broil until topping is golden brown.

Meanwhile, to prepare the steak and asparagus:

1. In a large bowl, toss the asparagus with the olive oil, garlic, lemon zest, and red pepper flakes to coat. Season with salt and pepper.

2. Leave steak at room temperature for 30 minutes before cooking.

3. Preheat the Curtis Stone 12-inch Fry Pan over medium-high heat. Pat steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.

4. Grill steaks for 5 minutes, or until dark brown and caramelized on bottom. Turn steak over and cook for 2 minutes. Reduce heat to medium-high. Add slice of compound butter to each steak. Cook steak, using a spoon to baste melted butter over steak as it cooks, for about 5 minutes, or until an instant-read thermometer inserted horizontally into center of steak reads 130°F for medium-rare. Transfer to trivet set over baking sheet to rest 5 minutes.

5. Top steak with some more compound butter. Cut steak across grain into 1/2-inch-thick slices and serve with remaining compound butter.

6. Meanwhile, coat asparagus with 1 tbs oil and grill for about 5 minutes, or until crisp-tender and beginning to char.

To serve:

7. Divide the sliced steak, tomatoes, and asparagus among four dinner plates. Sprinkle with salt and serve.