Balsamic Marinaded Sirloin And Asparagus

The sun is shining the temps haved warmed and some of you may be thing…


Here is a recipe my family loves.

Category: BEEF
Serves: 4

	AN ELEGANT DINNER FROM THE GRILL.                           

1 bonele 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. ( I personally would place a steamer basket over the boiling water and steam, less soggy ). 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 ( I use natural charcoal, not briquettes). 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.