peppery top round steak / parmesan asparagus

Name: Peppery Top Round Steak / Parmesan Asparagus
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) beef top round steak, cut 3/4 inch thick; 1 pound(s) asparagus, trimmed; 1 teaspoon(s) olive oil; 3 tablespoon(s) shredded parmesan cheese; - salt (to taste); - hot cooked orzo (optional); MARINADE; 1/4 cup(s) red wine vinegar; 2 tablespoon(s) olive oil; 1 tablespoon(s) fresh thyme; 2 large cloves garlic, minced; 2 teaspoon(s) steak seasoning blend; 1 teaspoon(s) crushed red pepper

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association

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yield 4 serving(s)

prep time 10 Min

cook time 30 Min

method Grill

Ingredients For peppery top round steak / parmesan asparagus

1 lb

beef top round steak, cut 3/4 inch thick
1 lb

asparagus, trimmed
1 tsp

olive oil
3 Tbsp

shredded parmesan cheese
salt (to taste)
hot cooked orzo (optional)
MARINADE
1/4 c

red wine vinegar
2 Tbsp

olive oil
1 Tbsp

fresh thyme
2 lg

cloves garlic, minced
2 tsp

steak seasoning blend
1 tsp

crushed red pepper

How To Make peppery top round steak / parmesan asparagus

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, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook) Grill asparagus 6 to 10 minutes (over medium heat on preheated gas grill, covered, 8 to 12 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 and orzo, if desired.
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