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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

  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 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, 8to 9 minutes for medium rare doneness, turning occasionally. Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally.
  3. Sprinkle cheese over asparagus immediately. Carve steak into thin slices. Season with salt, as desired.
  4. Serve with asparagus.

Makes 4 servings.

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