1 pound Top Round Steak, cut 1-inch thick
1/3 cup red wine vinaigrette
1/2 teaspoon dried basil leaves
2 medium red onions, each cut into 8 wedges
1 pound asparagus, trimmed
4 tablespoons red wine vinaigrette, divided
Combine marinade ingredients in food-safe plastic bag. Place beef steak in marinade; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; arrange onions and asparagus around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) turning occasionally. Do not overcook. 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.
Toss onions and asparagus with 3 tablespoons vinaigrette. Carve steak across the grain into thin slices. Season with salt and pepper, as desired. Drizzle steak with remaining 1 tablespoon vinaigrette. Serve steak with vegetables.
Nutrition information per serving: 233 calories; 7 g fat (2 g saturated fat; 2 g monounsaturated fat); 73 mg cholesterol; 245 mg sodium; 15 g carbohydrate; 3.3 g fiber; 29 g protein; 8.8 mg niacin; 0.9 mg vitamin B6; 1.9 mcg vitamin B12; 5.4 mg iron; 29.1 mcg selenium; 5.1 mg zinc; 98.2 mg choline.