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Balsamic Marinaded Sirloin and Asparagus
An elegant dinner from the grill. 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

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.

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