Grilled Top Round Steak With Parmesan Asparagus

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Grilled Top Round Steak with Parmesan Asparagus

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

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

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• 30 min
• 4SERVINGS
• 240Cal
• 31 gProtein

Test Kitchen Tips

Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking).

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• 30 min
• 4 SERVINGS
• 240 Cal
• 31 g Protein

Total Time: 30 min Cook Mode

Ingredients:

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

Marinade:

• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• 2 teaspoons steak seasoning blend
• 2 teaspoons minced garlic
• 1 teaspoon crushed red pepper

Cooking:

1. Combine Marinade ingredients in medium bowl. Place beef Top Round 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.
Cook's Tip: To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 12-inch metal skewers. Insert a skewer about 1 inch from each end of spear, leaving small space between spears. Use tongs to turn entire asparagus “ladder” for even cooking.
3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.

Test Kitchen Tips

Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking).

Nutrition Information

Nutrition:

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 NE 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.

The Essential Ingredients

The Essential Ingredients:

• Top Round Steak: Also known as the inside round steak, this is a very lean cut. It is a thick, versatile cut that is best prepared braised or slow cooked. Typically used in London broil or for roast beef.
• Asparagus: A tender spear-shaped vegetable that can be green, white or purple. Asparagus has an earthy flavor and bright green color, adding a brightness to any dish. Great for grilling or steaming, and delicious added to pastas or eaten on their own as a side.
• Orzo: Often mistaken for rice, orzo is actually a type of pasta made from semolina flour. It's often used in Italian cooking, specifically salads, soups, and casseroles.
• Parmesan Cheese: A traditional cow's milk cheese known for its rich, nutty, and savory flavor. In traditional Italian cheese-making fashion, Parmesan-Reggiano is aged for 12 months, which gives it its distinct flavor. Great grated or shredded on top of dishes.
• Olive Oil: A golden, flavorful natural oil made by pressing olives. It has a rich yet neutral flavor and is commonly used for cooking, sauteing, and drizzling over salads or vegetables. It has a relatively high smoke point and is good for cooking while using high heat.

Safe Handling Tips

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

FAQs

FAQs:

• What is top round steak?
Also known as the inside round steak, this is a very lean cut. It is a thick, versatile cut that is best prepared braised or slow cooked. Typically used in London broil or for roast beef.
• How do I ensure the meat stays tender?
For the optimal tenderness, marinate the beef for at least 6 hours, but no longer than overnight. Top round is a cut that holds flavor well, and this marinade adds a great dimension and tenderness.
• Can I use a different cut of beef?
You can easily use a flank steak or sirloin for this recipe. Both cuts will give you a similar texture and taste to top round.
• What is the best way to prepare the asparagus?
Asparagus can be grilled or pan tossed in this recipe. Toss with olive oil and grill for 6 to 10 minutes, turning occasionally. Or, using the same preparation, cook over medium heat in a pan on the stove for 8 to 12 minutes, turning occasionally.

Butcher Counter

Top Round Steak Round Primal

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

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