Menu Plan­ner: Round steak with Parmesan as­para­gus

Chicago Sun-Times - - TASTE - BY SU­SAN NI­CHOL­SON An­drews McMeel Syn­di­ca­tion, su­san@7day­menu.com

GRILLED TOP ROUND STEAK WITH PARMESAN AS­PARA­GUS

Serv­ings: 4

Prepa­ra­tion time: 15 min­utes Mar­i­nat­ing time: 6 hours to overnight Cook­ing time: 6 to 11 min­utes

IN­GRE­DI­ENTS

For the mari­nade

1/4 cup red wine vine­gar

2 ta­ble­spoons olive oil

1 ta­ble­spoon fresh thyme

2 ta­ble­spoons any steak sea­son­ing blend 2 tea­spoons minced gar­lic

1 tea­spoon crushed red pep­per

For the steak and as­para­gus

1 pound beef top round steak 1 pound trimmed as­para­gus 1 tea­spoon olive oil 3 ta­ble­spoons shaved Parmesan Coarse salt to taste

Com­bine mari­nade in­gre­di­ents ina medium bowl. Place beef and mari­nade in a re­seal­able plas­tic bag. Mar­i­nate 6 hours to overnight; turn oc­ca­sion­ally. Re­move steak and dis­card mari­nade. Toss as­para­gus with oil. Place steak in cen­ter of grill over medium heat; ar­range as­para­gus around steak. Grill steak, cov­ered, 10 to 11 min­utes. Grill as­para­gus 6 to 10 min­utes. Af­ter re­mov­ing, im­me­di­ately sprin­kle cheese over hot as­para­gus. Carve steak into thin slices. Sea­son with salt, as de­sired.

Note: 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 each spear, leav­ing a small space be­tween spears. Use tongs to turn en­tire as­para­gus “ladder” for even cook­ing.

Per serv­ing: 173 calo­ries, 26 grams pro­tein, 5 grams fat (28% calo­ries from fat), 1.9 grams sat­u­rated fat, 4 grams car­bo­hy­drate, 60 mil­ligrams choles­terol, 92 mil­ligrams sodium, 2 grams fiber.

Carb choices: 0.5.

CAT­TLE­MEN’S BEEF BOARD

Grilled top round steak with Parmesan as­para­gus.

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