Balsamic-Marinated Sirloin and Asparagus

back

browse more recipes

Balsamic-Marinated Sirloin and Asparagus
An elegant dinner from the grill.

Prep: 15 minutes
Refrigerate: 15 minutes to 2 hours
Cook: 20 minutes
Servings: Serves 4

1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 lbs.)

1 lb. fresh asparagus, trimmed

1/4 cup balsamic vinegar

2 Tbsp. olive oil

1 Tbsp. chopped fresh basil

1-1/2 tsp. Dijon-style mustard

1 clove garlic, crushed

1/2 tsp. sugar

1/2 tsp. salt

1/8 tsp. pepper

Balsamic-Marinated Sirloin and Asparagus

	In a small bowl, combine vinegar, oil, basil, mustard, garlic and sugar to make marinade. Place steak and 1/3-cup of the marinade in a sealable plastic bag. Close bag securely, turn to coat steak and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade.
	Meanwhile, bring 1-inch of water to a boil in a large skillet. Add the asparagus and reduce heat to medium-low. Cover and cook 2-3 minutes or until asparagus is just crisp-tender. Drain asparagus and combine with the reserved marinade tossing to coat.
	Remove the steak from the marinade and discard the marinade. Place steak on grid over medium, ash-covered coals. Grill uncovered for 17-21 minutes for medium rare to medium doneness, turning occasionally.
	During the last 3 minutes of grilling, arrange asparagus on grid around the steak. Grill 3 minutes, turning once.
	Season steak and asparagus with the salt and pepper. Carve steak crosswise into slices and serve with the asparagus.

To microwave asparagus, place asparagus and 1/2-cup water in a shallow, microwave-safe dish. Cover and microwave on HIGH 5-6 minutes or until crisp-tender. Drain

Need help with this recipe? Go to: Grilling, Meat Thermometers