It’s also the season for fresh asparagus, a popular offering from Washington growers at this time of year. When we came across the following recipe at the site of the Washington State Beef Commission we were hooked. It seemed perfect.
We’ll carry this Washington theme one step further. While picking the perfect wine pairing for asparagus might be a subject of some consternation, grilled beef says pick a red wine. Actually, you could make a case for any red variety, but we’ll suggest a Merlot—something that Washington does particularly well. Prices for good quality examples can vary from $12-$15 (14 Hands) and $20-$25 (Ch Ste Michelle Canoe Ridge) up to $65 for Long Shadows Pedestal or even $100 for Leonetti.
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.
Test Kitchen Tips: Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking).
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)
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
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.
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.
Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.