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
Salt

Marinade:
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

Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag, turning occasionally, for 6 hours or overnight. 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 occasionally.

Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired.

Serve with asparagus.