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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 |
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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. |
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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. |
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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. |
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During the last 3 minutes of grilling, arrange asparagus on grid around the steak. Grill 3 minutes, turning once. |
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Season steak and asparagus with the salt and pepper. Carve steak crosswise into slices and serve with the asparagus. |
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| 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 |
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| Need help with this recipe? Go to:
Grilling,
Meat Thermometers |
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