Summary

Ingredients

• 1 flank steak, approx. 800 - ,000 g
• 1 kg asparagus, green
• Oil, heat-resistant
• salt

For the mayonnaise:

• 1 egg (s)
• 1 teaspoon mustard, hot
• 2 teaspoons lemon juice, if you like, take a little more
• 1 tablespoon tarragon, fresh, chopped
• 1 tablespoon parsley, smooth, chopped
• 125 ml olive oil
• 125 ml vegetable oil
• Salt and pepper, black, from the mill

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Instructions

1. For the tarragon mayonnaise, put the egg, mustard, lemon juice and the two oils in a tall, narrow container. Use the magic wand to mix the ingredients on the bottom for about 5 seconds and then slowly pull the wand upwards. Fold in the herbs and season with salt and pepper.
2. Remove the woody ends of the green asparagus and clean, blanch in boiling water for about 1 minute and then cool in ice water. Then dry and marinate with a little olive oil and salt.
3. Parry the flank steak, rub in a little heat-resistant oil, salt and let rest for 30 minutes.
4. Start the grill (I have a gas grill with a lid) and heat it to about 250 ° C (I also use this time to prepare the garlic baguette in the grill).
5. Grill the steak for 3 minutes on both sides (it depends on the steak, the core temperature should not be more than 56 ° C), then let it steep over indirect heat.
6. Place the asparagus on the grill and grill for about 5 minutes. The asparagus is good when it sags a little.
7. Cut the meat against the grain in narrow slices and serve with the asparagus, mayonnaise and garlic baguette.