By Kansas Beef Council

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 (not used in this recipe)
•    Salt

Marinade:
•    ¼ cup red wine vinegar
•    2 tablespoons olive oil
•    1 tablespoon fresh thyme (not used in this recipe)
•    2 large cloves garlic, minced
•    2 teaspoons steak seasoning blend

1.     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.

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, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally. Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally.

3.     Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.