Grilled Peppery Top Round Steak with Parmesan Asparagus

• From: The Beef Checkoff

Ingredients

• 1 beef top round steak, cut 3/4 inch thick (about 1 pound)

• 1 lb asparagus, trimmed

• 1 tsp olive oil

• 3 Tbs shredded Parmesan cheese

• salt

• hot cooked orzo (optional)

• Marinade1/4 cup red wine vinegar

• 2 Tbs olive oil

• 1 Tbs fresh thyme

• 2 large cloves garlic, minced

• 2 tsp steak seasoning blend

• 1 tsp crushed red pepper

Marinating the top round creates a more succulent and savory steak. Serve with orzo or your favorite pasta.

Directions

• 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, uncovered, 8 to 9 minutes (over medium heat on preheated gas grill, covered, 10 to 11 minutes) for medium rare (145°F) doneness, turning occasionally. 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.