Grilled Peppery Top Round Steak with Parmesan Asparagus

After soaking in a tasty vinegar-garlic marinade, this Top Round Steak is grilled alongside fresh asparagus.

  • 40
    min
  • 4
    SERVINGS
  • 238
    Cal
  • 31 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 3 tablespoons shredded Parmesan cheese
  • Salt
  • Hot cooked orzo (optional)
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

Cooking:

  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 as long as 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, 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.

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

Nutrition Information

Butcher Counter

Grilled Peppery Top Round Steak with Parmesan AsparagusTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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