Grilled Peppery Top Round Steak with Parmesan Asparagus


















































1

Beef top round steak, cut ¾ inch
thick (about 1 pound)

1

Pound 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

Large cloves garlic, minced

2

Teaspoons steak seasoning blend

1

Teaspoon crushed red pepper



  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 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, 8to 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.

  4. Serve with asparagus.


Makes 4 servings.



 
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