Balsamic Marinated Sirloin & Asparagus
Friday January 29, 2010 2:14 PM
Ingredients:
- 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
How to prepare:
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 used marinade. Grill over medium heat or medium coals. Grill uncovered for 16-20 minutes for medium rare (145 F) to medium (160 F) doneness, turning once.
During the last 3 minutes of grilling, arrange asparagus on grill around the steak. Grill 3 minutes, turning once.
Season steak and asparagus with salt and pepper. Carve steak crosswise into slices and serve with the asparagus and a baked potato. Enjoy!
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 used marinade. Grill over medium heat or medium coals. Grill uncovered for 16-20 minutes for medium rare (145 F) to medium (160 F) doneness, turning once.
During the last 3 minutes of grilling, arrange asparagus on grill around the steak. Grill 3 minutes, turning once.
Season steak and asparagus with salt and pepper. Carve steak crosswise into slices and serve with the asparagus and a baked potato. Enjoy!
Shared by :
Laurie, TheBAG Lady
