Grilled Peppery Top Round Steak with Parmesan Asparagus
The Beef Checkoff
- Yield: 4 servings
Ingredients
- 1-- beef top round steak, cut 3/4 inch thick (about 1 pound)
- 1pound asparagus, trimmed
- 1teaspoon olive oil
- 3tablespoons shredded Parmesan cheese
- -- Salt
- -- Hot cooked orzo (optional)
- Marinade:
- 1/4cup red wine vinegar
- 2tablespoons olive oil
- 1tablespoon fresh thyme
- 2large garlic cloves, minced
- 2teaspoons steak seasoning blend
- 1teaspoon crushed red pepper
Instructions
- 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.
- 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, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145F) doneness, turning occasionally. (Do not overcook) Grill asparagus 6 to 10 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) or until crisp-tender, turning occasionally.
- Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.
Cook's Tip: To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 12-inch metal skewers. Insert a skewer about 1 inch from each end of spear, leaving small space between spears. Use tongs to turn entire asparagus “ladder” for even cooking.
Recipe courtesy of The Beef Checkoff.
Nutritional Info *per serving
- Calories 238
- Fat 10g
- Saturated Fat 3g
- Monounsaturated Fat 6g
- Cholesterol 64mg
- Sodium 272mg
- Carbohydrate 5g
- Fiber 2.5g
- Protein 31g