Grilled Peppery Top Round Steak with Parmesan Asparagus

1	Beef top round steak, cut ¾ inch thick (about 1 pound)
1	Pound 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	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; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight, turning occasionally.
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, 8to 9 minutes for medium rare doneness, turning occasionally. Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally.
Sprinkle cheese over asparagus immediately. Carve steak into thin slices. Season with salt, as desired.
Serve with asparagus.

Makes 4 servings.

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Grilled Peppery Top Round Steak with Parmesan Asparagus

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