1beef top round steak, cut 3/4 inch thick (about 1 pound)
1pound asparagus, trimmed
1teaspoon olive oil
3tablespoons shredded Parmesan cheese
Hot cooked orzo (optional)
1/4cup red wine vinegar
2tablespoons olive oil
1tablespoon fresh thyme
2large garlic cloves, minced
2teaspoons steak seasoning blend
1teaspoon 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 as long as 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, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145F) 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.
Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.
Cook’s Tip: To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 12-inch metal skewers. Insert a skewer about 1 inch from each end of spear, leaving small space between spears. Use tongs to turn entire asparagus “ladder” for even cooking.
Recipe courtesy of The Beef Checkoff.
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN