Grilled Peppery Top Round Steak with Parmesan Asparagus

Yield:
4 servings

Preparation Time:
30 to 40 min; Marinating Time: 6 hours or overnight

Ingredients:

  1. 1 beef top round steak, cut 3/4-inch thick (about 1 lb.)
  2. 1 lb. asparagus, trimmed
  3. 1 teaspoon olive oil
  4. 3 Tablespoons shredded Parmesan cheese
  5. Salt
  6. Marinade:
  7. 1/4 cup red wine vinegar
  8. 2 Tablespoons olive oil
  9. 1 Tablespoon fresh thyme
  10. 2 cloves garlic, minced
  11. 2 teaspoons steak seasoning blend
  12. 1 teaspoon crushed red pepper
Directions:

1. Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally. Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally.

3. Sprinkle cheese over asparagus immediately. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.

An excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and good sources of fiber.

Courtesy of www.KansasBeef.org and The National Cattlemen's Beef Association.

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