Yield: 4 servings
Preparation Time: and Total Time: 35 to 40 min
|1||pound||top round steak, cut 1- inch thick|
|2||medium red onions, cut into 8 wedges each|
|3||Tablespoons||prepared red wine vinaigrette|
|1/3||cup||prepared red wine vinaigrette|
|1/2||teaspoon||dried basil leaves, crushed|
Yield: 4 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||99|
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
1. Chop 4 of the onion wedges. Combine marinade ingredients and chopped onion in small 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. Thread remaining 12 onion wedges onto two 12-inch metal skewers.
3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Grill onion wedges, covered, 15 to 20 minutes, turning occasionally (Gas grilling times remain the same.); grill asparagus, covered, 6 to 10 minutes (8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.
4. Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve steak crosswise into thin slices. Season with salt and pepper, as desired. Serve with vegetables.
Recipe courtesy of The National Cattlemen's Beef Association
Photo courtesy of The Beef Checkoff
Please note that some ingredients and brands may not be available in every store.