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Peppery Top Round Steak / Parmesan Asparagus

Russ Myers


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

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10 Min
30 Min


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)


1/4 c
red wine vinegar
2 Tbsp
olive oil
1 Tbsp
fresh thyme
2 large
cloves garlic, minced
2 tsp
steak seasoning blend
1 tsp
crushed red pepper


1Combine 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.
2Remove 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.
3Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.

About Peppery Top Round Steak / Parmesan Asparagus

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy