Grilled Peppery Top Round Steak with Parmesan Asparagus
(From the Colorado Beef Council’s June Newsletter)
In the spring we're able to pick wild asparagus that grows on our ditch banks. This recipe is a great way to welcome spring!
1 Princess Beef top round steak (about one pound)
1 pound asparagus, trimmed
1 teaspoon olive oil
3 tablespoons shredded Parmesan cheese
Salt
Marinade:
¼ 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
Combine marinade ingredients in medium bowl. Place
beef steak and marinade in food-safe plastic bag, turning
occasionally, for 6 hours or overnight.
Remove steak from marinade; discard marinade. Toss
asparagus with oil. Place steak in center of grill over medium,
ash-covered coals; arrange asparagus around steak.
Grill steak, uncovered, 8 to 9 minutes (over medium heat
on preheated gas grill, covered, 10 to 11 minutes) for
medium rare doneness, turning occasionally. 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.
