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Grilled Peppery Top Round Steak with Parmesan Asparagus
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
- 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
Marinade:
Instructions
- 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.
- 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, uncovered, 8 to 9 minutes (over medium heat on preheated gas grill, covered, 10 to 11 minutes) for medium rare (145°F) 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, if desired.
Nutrition information per serving: 238 calories; 10 g fat(3 g saturated fat; 6 g monounsaturated fat); 64 mg cholesterol; 272 mg sodium; 5 g carbohydrate; 2.5 g fiber; 31 g protein; 6.0 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 4.9 mg iron; 34.6 mcg selenium; 5.5 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber.
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
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