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
  • 240
    Cal
  • 31 g
    Protein

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.

238 CALORIES

0 % *

3g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

4.9 mg IRON

0 % DV

5.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 238 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 64 mg Cholesterol; 272 mg Sodium; 5 g Total Carbohydrate; 2.5 g Dietary Fiber; 31 g Protein; 4.9 mg Iron; 6 mg Niacin; 0.5 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.5 mg Zinc; 34.6 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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