Grilled Peppery Top Round Steak with Parmesan Asparagus
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Ingredients:
- 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
- 1 pound asparagus, trimmed
- 1 teaspoon olive oil
- 1 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
Nutritional Information:
Amount Per Serving & Percent of Daily Value
- Total fat : 14 g - 21%
- Cholesterol : 105 mg - 35%
- Carbohydrate : 5.5 g - 2%
- Fiber : 2.6 g - 10%
- Protein : 45 g - 90%
Excellent and Good Source of:
- This recipe is an excellent source of protein, vitamin K, selenium, vitamin B12, zinc, iron, phosphorus, vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 and vitamin A and a good source of copper, potassium, folate, vitamin B1 (thiamin), vitamin C, molybdenum, manganese, magnesium and fiber.
Instructions:
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. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.