Grilled Peppery Top Round Steak with Parmesan Asparagus

Customer Rating: 4

3 Ratings 1 Comments

Yield: 4 servings

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

Ingredients

1		beef top round steak, cut 3/4-inch thick (about 1 lb.)

1	lb.	asparagus, trimmed

1	teaspoon	olive oil

3	Tablespoons	shredded Parmesan cheese

		Salt


Marinade:
1/4	cup	red wine vinegar

2	Tablespoons	olive oil

1	Tablespoon	fresh thyme

2	cloves	garlic, minced

2	teaspoons	steak seasoning blend

1	teaspoon	crushed red pepper

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories:	238
Calories From Fat:	90
Total Fat:	10g
Saturated Fat:	3g
Cholesterol:	64mg
Sodium:	272mg
Total Carbohydrates:	5g
Dietary Fiber:	2.5g
Protein:	31g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

Customer Comments

Robert H Chittenango, NY

“Steak was very good with this seasoning. I grilled my asparagus on a layer of heavy duty foil, drizzled with olive oil before cooking. I've found in the past that fresh asparagus tends to dry out and curls up if not coated first with oil. If grill marks for presentation are a must, I coat the asparagus lightly with olive oil first and then throw them directly on the grates. The oil also helps the cheese stick better to the hot asparagus. All in all, this recipe is a keeper in our household.”

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