Grilled Surf And Turf With Asparagus And Herb Butter

Ingredients

Instructions

1. Season the steak on both sides with ¾ teaspoon of the salt and pepper to taste. Let it come to room temperature, about 30 minutes. A cold steak cooks unevenly. A rested steak cooks like a dream.
2. Meanwhile, season the shrimp and scallops with the remaining ¼ teaspoon salt and pepper to taste.
3. In a small bowl, mix the butter, garlic and thyme.
4. Heat a grill pan over medium (or a grill to medium) and spray it with oil (or lightly oil the grates). Add the asparagus with a pinch each of salt and pepper and cook until lightly charred underneath, about 5 minutes. Turn and cook until crisp-tender, 4 to 5 minutes more. Move to a platter and tent with foil.
5. Spray the pan with more oil (or oil the grates again) and raise the heat to medium-high. Grill the steaks until browned underneath, about 5 minutes. Flip and cook about 5 minutes more for medium to medium-rare, or longer if you like. Move to the platter and tent with foil. Flip once. Just once. The grill marks are earned through patience.
6. Wipe the pan with a paper towel and spray it with more oil (or oil the grates). Cook the shrimp and scallops until opaque, 2 to 3 minutes per side, then add them to the platter. Scallops that stick aren't ready to flip. When they're ready, they'll let go.
7. Top everything with the herb butter, toss to coat as it melts, and serve immediately.