Bart's Recipes
Start by making the chimichurri. Place the parsley, cilantro, garlic and red chili pepper in a food processor or chop very finely with a knife. Mix in a bowl with a generous splash of olive oil and a little red wine vinegar to make a coarse herb sauce. Season to taste with salt and pepper and set aside.
Break off the tough bottom ends of the green asparagus and lightly rub the stems with a little olive oil. Pat the entrecote dry with kitchen paper and generously season both sides with salt and pepper.
Heat a grill pan over high heat until it is smoking hot. Place the entrecote in the pan and grill for four minutes per side for a medium-rare result. Remove the meat from the pan, loosely cover with aluminum foil and let it rest so the juices can redistribute.
Immediately after, place the prepared green asparagus in the hot grill pan. Grill the stems for approximately five minutes until al dente on all sides. Turn regularly during cooking so they get clear grill marks on all sides.
Slice the rested entrecote with a sharp knife into thin, even slices. Divide the grilled asparagus among the plates and lay the meat slices neatly on top or alongside. Finally, spoon a generous amount of chimichurri over the entrecote.
