Grilled Peppery Top Round Steak with Parmesan Asparagus



  • 1 beef top round steak, cut ¾ 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 large cloves garlic, minced
  • 2 tablespoons steak seasoning blend
  • 1 teaspoon crushed red pepper
  • Directions

    Combine marinade ingredients in medium bowl. Place beefsteak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight, turning occasionally. Remove steak from marinade and discard marinade. Toss asparagus with oil. Place steak on center of grid, over medium, ash covered coals, arrange asparagus around steak. Grill steak, uncovered, 8-9 minutes for medium-rare (145°) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6-10 minutes or until crisp-tender, turning occasionally. (Over medium heat on pre-heated gas grill, covered steak 10-11 minutes; asparagus 8-12 minutes.) Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.
    Marinate 6 hours or overnight. Serves 4.


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