grilled salsa steak appetizer
- 1 pound beef Top Round Steak, cut 3/4 inch thick
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- 3 tablespoon shredded Parmesan cheese
- hot cooked oroz
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 2 large cloves garlic, minced
- 2 teaspoon steak seasoning blend
- 1 teaspoon crushed red pepper
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, 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.
Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, 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.