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Grilled Peppery Top Round Steak with Parmesan Asparagus

(From the Colorado Beef Council’s June Newsletter)
In the spring we're able to pick wild asparagus that grows on our ditch banks. This recipe is a great way to welcome spring!

1 Princess Beef top round steak (about one pound)
1 pound asparagus, trimmed
1 teaspoon olive oil
3 tablespoons shredded Parmesan cheese

¼ 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, turning
    occasionally, for 6 hours or overnight.
  2. Remove steak from marinade; discard marinade. Toss
    asparagus with oil. Place steak in center of grill 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 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
  3. Immediately sprinkle cheese over asparagus. Carve
    steak into thin slices. Season with salt, as desired.

Serve with asparagus.